Dhieb, A.; Ghribi, A.M.; Sebii, H.; Khaled, Z.; Karoui, R.; Blecker, C.; Attia, H.; Besbes, S.
Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation. Foods 2026, 15, 382.
https://doi.org/10.3390/foods15020382
AMA Style
Dhieb A, Ghribi AM, Sebii H, Khaled Z, Karoui R, Blecker C, Attia H, Besbes S.
Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation. Foods. 2026; 15(2):382.
https://doi.org/10.3390/foods15020382
Chicago/Turabian Style
Dhieb, Ameni, Abir Mokni Ghribi, Haifa Sebii, Zina Khaled, Romdhane Karoui, Christophe Blecker, Hamadi Attia, and Souhail Besbes.
2026. "Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation" Foods 15, no. 2: 382.
https://doi.org/10.3390/foods15020382
APA Style
Dhieb, A., Ghribi, A. M., Sebii, H., Khaled, Z., Karoui, R., Blecker, C., Attia, H., & Besbes, S.
(2026). Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation. Foods, 15(2), 382.
https://doi.org/10.3390/foods15020382