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Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta
Natalia Rosa-Sibakov*, Raija Liisa Heiniö, Denis Cassan, Ulla Holopainen-Mantila, Valérie Micard, Raija Lantto, Nesli Sözer
*Corresponding author for this work
Research output: Contribution to journal › Article › Scientific › peer-review
109
Citations
(Scopus)