Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

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Authors: Siddharth Sharan, Gabriela Zanghelini, Jens Zotzel, Daniel Bonerz, Julian Aschoff, Anne Saint‐Eve, Marie‐Noëlle Maillard

Journal title: Comprehensive Reviews in Food Science and Food Safety

Journal number: 20/1

Journal publisher: International Life Sciences Institute

Published year: 2021

Published pages: 401-428

DOI identifier: 10.1111/1541-4337.12687

ISSN: 1541-4337