Concepedia

Publication | Open Access

Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

DOIFull Paper Access

29

Citations

32

References

2019

Year

Marjo Pulkkinen, Rossana Coda, Anna‐Maija Lampi, Jutta J. Varis, Kati Katina, Vieno Piironen
European Food Research and Technology

References

YearCitations

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