Effect of the addition of hydrolyzed broad bean flour (Vicia faba. L) on the functional, pasting and rheological properties of a wheat-broad bean flour paste

Ileana de los Angeles Gremasqui, María Alejandra Giménez, Manuel Oscar Lobo, Norma Cristina Sammán, Paulo Díaz-Calderón*

*Corresponding author for this work

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Food Science