DOI: 10.1039/d6fb00303f ISSN: 2753-8095
From by-product to functional ingredient: influence of drying process on the bioactive compounds, antinutrients, in vitro bioaccessibility and predicted glycaemic behaviour of fava bean (
Eva García-Martínez, María del Mar Camacho, Nuria Martínez-NavarreteFava bean ( Vicia faba L.) pods represent an agro-industrial by-product with considerable potential as a sustainable source of health-promoting phytochemicals.