Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta - Concepedia

Concepedia

Publication | Open Access

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

DOI Full Paper Access

133

Citations

33

References

2015

Year

Natalia Rosa‐Sibakov, Raija-Liisa Heiniö, Denis Cassan, Ulla Holopainen‐Mantila, Valérie Micard, Raija Lantto, Nesli Sözer

Food ChemistryFood AnalysisSensory PropertiesFood EngineeringFood ComponentFood QualityFood TechnologyHealth Sciences

References

	Year	Citations

Page 1