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    Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake

    Beyond eggs: Influence of deflavouring on the techno-functional properties of faba bean protein concentrate and potential as an innovative egg replacer in pound cake by Juliane Halm, Caner Caliskan, Laura Nyhan, Antonia Rosenberger, Aylin W. Sahin, Emanuele Zannini, Elke K. Arendt

    Published 2025-06-01
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