Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients.
- DOI
- 10.3390/foods10102489
- Published
- 2021 Oct 18
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods10102489,
title = {Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients.},
author = {Sharan S and Zotzel J and Stadtmüller J and Bonerz D and Aschoff J and Saint-Eve A and Maillard MN and Olsen K and Rinnan Å and Orlien V},
year = {2021},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods10102489},
url = {https://doi.org/10.3390/foods10102489}
}RIS
TY - JOUR TI - Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients. AU - Sharan S AU - Zotzel J AU - Stadtmüller J AU - Bonerz D AU - Aschoff J AU - Saint-Eve A AU - Maillard MN AU - Olsen K AU - Rinnan Å AU - Orlien V PY - 2021 JO - Foods (Basel, Switzerland) DO - 10.3390/foods10102489 UR - https://doi.org/10.3390/foods10102489 ER -
APA
S, S., J, Z., J, S., D, B., J, A., A, S., MN, M., K, O., Å, R., & V, O. (2021). Two Statistical Tools for Assessing Functionality and Protein Characteristics of Different Fava Bean (Vicia faba L.) Ingredients.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods10102489
Source records
- pubmed · retrieved 2026-09-26T12:03:06.642Z