Article Versions Notes

Karolkowski A, Martin C, Bouzidi E, Albouy J-F, Levavasseur L, Briand L, Salles C. Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates. Foods. 2022; 11(19):3018. https://doi.org/10.3390/foods11193018

Karolkowski, Adeline, Christophe Martin, Emilie Bouzidi, Jean-François Albouy, Loïc Levavasseur, Loïc Briand, and Christian Salles. 2022. "Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates" Foods 11, no. 19: 3018. https://doi.org/10.3390/foods11193018

Karolkowski, A., Martin, C., Bouzidi, E., Albouy, J. -F., Levavasseur, L., Briand, L., & Salles, C. (2022). Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (Vicia faba L. minor) Protein Concentrates. Foods, 11(19), 3018. https://doi.org/10.3390/foods11193018