Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins

Publication date: Available online 26 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lionel Dumoulin, Nicolas Jacquet, Paul Malumba, Aurore Richel, Christophe Blecker
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research