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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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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, Nuria1,2, 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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        Value: 10.3390/app16115437
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      – Code: eng
        Text: English
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      – TitleFull: 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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            NameFull: Martínez-Navarrete, Nuria
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              Text: Jun2026
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              Y: 2026
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