Chemical and non-nutritional modification of faba bean (Vicia faba) due to the effect of roasting and boiling
Luis Jorge Corzo‐Ríos, Cristian Jiménez‐Martínez, María Stephanie Cid‐Gallegos, A. Cardador-Martínez, Jorge Martínez Herrera, Xariss M. Sánchez‐Chino
Topics & Concepts
Vicia fabaRoastingPhytic acidBoilingChemistryFood scienceAgronomyBiologyOrganic chemistryPhysical chemistryGenetic and Environmental Crop StudiesPhytase and its ApplicationsAgricultural pest management studies