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Gabriela Zanghelini


Journal articles1 document

  • Siddharth Sharan, Gabriela Zanghelini, Jens Zotzel, Daniel Bonerz, Julian Aschoff, et al.. Fava bean ( Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. Comprehensive Reviews in Food Science and Food Safety, Wiley, 2021, 20 (1), pp.401-428. ⟨10.1111/1541-4337.12687⟩. ⟨hal-03276513⟩