Physico‐Chemical, Microstructural, and Cooking Characteristics of Faba Bean (Vicia faba) Varieties From New Zealand

ABSTRACT This research examines the physical and microstructural properties of New Zealand faba beans (Vicia faba), with a focus on their influence on swelling, hydration, and cooking characteristics. Four native varieties (Early Long Pod, Evergreen, Coles Dwarf, and Janet) were studied. No statisti...

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Bibliografische gegevens

Hoofdauteurs:	Navneet, Jaspreet Singh, Nneka I. Ajomiwe, Lovedeep Kaur
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	Wiley 2025-09-01
Reeks:	Legume Science
Onderwerpen:	cooking characteristics faba beans microstructure physical properties
Online toegang:	https://doi.org/10.1002/leg3.70044
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