How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production?
Abstract Faba bean (Vicia faba L.) has attracted increasing interest as a high source of proteins for human nutrition. However, the application of faba bean proteins is still limited due to their low functional properties. Several processing technologies were used to enhance these features starting...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-06-01
|
| Series: | eFood |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/efd2.18 |