Results 121 to 130 of about 9,312 (215)

Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation. [PDF]

open access: yesFoods
Dhieb A   +7 more
europepmc   +1 more source

Compositional and microstructural changes in faba bean (<i>Vicia faba</i> L.) during soaking and boiling. [PDF]

open access: yesCurr Res Food Sci
Fernandez Castaneda LA   +10 more
europepmc   +1 more source

Enhancing drought stress mitigation in faba bean through natural biostimulants derived from banana and prickly pear peels. [PDF]

open access: yesBMC Plant Biol
Megahed SM   +5 more
europepmc   +1 more source

Valorization of faba bean (Vicia faba) by-products

open access: yes
From harvesting to consumption of the faba bean (Vicia faba), different plant residues such as stems, leaves, pods, and seed husks remain as by-products. The harvest residues constitute about 50% (w/w) of the whole aboveground biomass, while the empty pods and the seed husks account for 11% and 6% (w/w) on average, respectively.
Krenz, Lina Maja Marie   +4 more
openaire   +1 more source

Precise Evaluation of Transpiration Patterns in Relation to Grain Yield Under Drought Stress in Faba Bean. [PDF]

open access: yesPlant Direct
Scheer L   +7 more
europepmc   +1 more source

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