EFFECT OF FERMENTATION OF FABA BEAN (Vicia faba) ON ITS NUTRITIVE AND SENSORY PROPERTIES

EFFECT OF COOKING METHODS ON NUTRITIONAL QUALITY OF FABA BEAN

Utilization of Faba Bean Hulls (Seeds Coat )as a Source to Produce Antioxidants

Antibacterial and Antioxidant Activities of an Enzymatic Hydrolysate Kidney Bean (Phaseolus vulgaris L.) Protein Isolates

Promoting Soybean Protein Functional Properties By Enzymatic Hydrolysis: Characterization, Antioxidant Activity, Functional Properties And Application.

RHEOLOGICAl BEHAVIOUR OF FABA BEAN PROTEIN CONCENTRATES

Effect of Soaking and Cooking on Nutritional and Quality Properties of Faba Bean

NUTRITIONAL AND FUNCTIONAL PROPERTIES OF FLAXSEED PROTEIN PRODUCTS

Enhancing Protein Digestibility, Bioaccessibility, and Nutrient Retention in Faba Beans Using Nano-Zinc Oxide and Thermal Treatments

Effect of Faba bean seed sprouting using saline water on its antioxidant properties