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Journal: Foods, 2020
Article: Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance
Authors: by Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt and Emanuele Zannini
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