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Effect of Processing and Gum Arabic Addition on the Composition and In Vitro Functional Properties of Faba Bean (Vicia faba L.) Pod Flour.

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Bibliographic Details
Title:	Effect of Processing and Gum Arabic Addition on the Composition and In Vitro Functional Properties of Faba Bean (Vicia faba L.) Pod Flour.
Authors:	Barrial-Lujan, Abel I.^1,2, Camacho, María del Mar², Martínez-Navarrete, Nuria^1,2, García-Martínez, Eva², evgarmar@tal.upv.es
Source:	Applied Sciences (2076-3417); Jun2026, Vol. 16 Issue 11, p5437, 16p
Database:	Applied Science & Technology Source
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ISSN:	20763417
DOI:	10.3390/app16115437