The Potential of Combining Faba Bean (Vicia faba L.) and Pea Pod (Pisum sativum L.) Flours to Enhance the Nutritional Qualities of Food Products.

Ben Said K, Hedhili A, Bellagha S, Gliguem H, Dufrechou M

Open source

DOI
10.3390/foods14132167
Published
2025 Jun 21
Container
Foods (Basel, Switzerland)
Publisher
Not recorded
Open access
yes

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BibTeX

@article{allodium:10.3390/foods14132167,
  title = {The Potential of Combining Faba Bean (Vicia faba L.) and Pea Pod (Pisum sativum L.) Flours to Enhance the Nutritional Qualities of Food Products.},
  author = {Ben Said K and Hedhili A and Bellagha S and Gliguem H and Dufrechou M},
  year = {2025},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods14132167},
  url = {https://doi.org/10.3390/foods14132167}
}

RIS

TY  - JOUR
TI  - The Potential of Combining Faba Bean (Vicia faba L.) and Pea Pod (Pisum sativum L.) Flours to Enhance the Nutritional Qualities of Food Products.
AU  - Ben Said K
AU  - Hedhili A
AU  - Bellagha S
AU  - Gliguem H
AU  - Dufrechou M
PY  - 2025
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods14132167
UR  - https://doi.org/10.3390/foods14132167
ER  -

APA

K, B. S., A, H., S, B., H, G., & M, D. (2025). The Potential of Combining Faba Bean (Vicia faba L.) and Pea Pod (Pisum sativum L.) Flours to Enhance the Nutritional Qualities of Food Products.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14132167

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