Influence of the use of gum Arabic or OSA starch and the drying process on the quality of the fava bean (Vicia faba) pod flour
In the search for new foods that allow for healthy and sustainable eating, this study focuses on obtaining a flour from fava bean pods for consumption as a food ingredient. The influence of the drying process applied, hot air drying (AD) or freeze-drying (FD), and the incorporation of gum Arabic (GA...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266702592500007X |
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