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Novel mild fractionation of faba bean (Vicia faba L.) and physicochemical and functional characterization of protein as a food ingredient
DownloadFall 2023
Alternative planet-friendly protein sources are increasingly acknowledged as a sustainable solution to supplement the global animal-derived protein demand. Among the pulses, faba bean (Vicia faba L.) has such potential. The isolation of faba bean protein can minimise the anti-nutritional,...
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