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Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
Modification approaches of plant-based proteins to improve their techno-functionality and use in food products - ScienceDirect
Sensory analysis of extrudates. Here, A means appearance, O-odor,... | Download Scientific Diagram
Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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PDF) Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs
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Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (
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Foods | Free Full-Text | Preparation and Characterization of Emulsion Gels from Whole Faba Bean Flour
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