Compositional and microstructural changes in faba bean (Vicia faba L.) during soaking and boiling.
- DOI
- 10.1016/j.crfs.2026.101383
- Published
- 2026
- Container
- Current research in food science
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2026.101383,
title = {Compositional and microstructural changes in faba bean (Vicia faba L.) during soaking and boiling.},
author = {Fernandez Castaneda LA and Kravchenko O and Mátl P and Lu J and Tuccillo F and Edelmann M and Katina K and Atas M and Leong SL and Langton M and Zamaratskaia G},
year = {2026},
journal = {Current research in food science},
doi = {10.1016/j.crfs.2026.101383},
url = {https://doi.org/10.1016/j.crfs.2026.101383}
}RIS
TY - JOUR TI - Compositional and microstructural changes in faba bean (Vicia faba L.) during soaking and boiling. AU - Fernandez Castaneda LA AU - Kravchenko O AU - Mátl P AU - Lu J AU - Tuccillo F AU - Edelmann M AU - Katina K AU - Atas M AU - Leong SL AU - Langton M AU - Zamaratskaia G PY - 2026 JO - Current research in food science DO - 10.1016/j.crfs.2026.101383 UR - https://doi.org/10.1016/j.crfs.2026.101383 ER -
APA
LA, F. C., O, K., P, M., J, L., F, T., M, E., K, K., M, A., SL, L., M, L., & G, Z. (2026). Compositional and microstructural changes in faba bean (Vicia faba L.) during soaking and boiling.. Current research in food science. https://doi.org/10.1016/j.crfs.2026.101383
Source records
- pubmed · retrieved 2026-09-26T22:47:31.275Z