HIGHLIGHTS
- who: Adeline Karolkowski et al. from the Universitu00e9 de Bourgogne-Franche Comtu00e9, Dijon, France have published the paper: Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates, in the Journal: Foods 2022, 3018 of 28/09/2022
- what: This work provides information on the sensory properties of different cultivars of and information likely to help improve their acceptability in the context of the formulation of food intended for humans. This study aimed to characterise the sensory profile of faba beans, identify . . .
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