Artigo · Revista · 2026

Influence of faba bean extraction and calcium fortification on the physicochemical, structural, and sensory characteristics of faba bean-based milk

Olaide Akinwunmi Akintayo, Olivia G. Cormack, Robert J. Falconer, Juanita C. Lauer, Hayriye Bozkurt

Food Chemistry

• Acesso aberto · Híbrido
• Internacional · 2 países

Lê-lo10.1016/j.foodchem.2026.150715