Faba bean and oat as ingredients in fermented plant-based foods: opportunities and challenges by Laura Alejandra Fernandez Castaneda, Maud Langton, Galia Zamaratskaia

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Textural properties of faba bean-based Camembert analogue by Galia Zamaratskaia, Nariman Mousa, Fredrik Fogelberg, Oksana Kravchenko, Maud Langton

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Sensory and volatile compound profiles in tempeh-like products from faba bean and oats by Laura Alejandra Fernandez Castaneda, Shania Saini, Oskar Laaksonen, Anna Kårlund, Su-lin L. Leong, William R. Newson, Volkmar Passoth, Kati Hanhineva, Maud Langton, Galia Zamaratskaia

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