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Legume byproducts as ingredients for food applications: Pre..:
Nartea, Ancuta
;
Kuhalskaya, Anastasiya
;
Fanesi, Benedetta
...
Comprehensive Reviews in Food Science and Food Safety. 22 (2023) 3 - p. 1953-1985 , 2023
Link:
https://doi.org/10.1111/1541-4337.13137
RT Journal T1 <Title>Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno‐functional properties</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_1541-4337.13137&Exemplar=1&LAN=DE A1 Nartea, Ancuta A1 Kuhalskaya, Anastasiya A1 Fanesi, Benedetta A1 Orhotohwo, Oghenetega Lois A1 Susek, Karolina A1 Rocchetti, Lorenzo A1 Di Vittori, Valerio A1 Bitocchi, Elena A1 Pacetti, Deborah A1 Papa, Roberto PB Wiley YR 2023 SN 1541-4337 SN 1541-4337 JF Comprehensive Reviews in Food Science and Food Safety VO 22 IS 3 SP 1953 OP 1985 LK http://dx.doi.org/https://doi.org/10.1111/1541-4337.13137 DO https://doi.org/10.1111/1541-4337.13137 SF ELIB - SuUB Bremen
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