Abstract
Faba beans are originally from Mediterranean region, and they are generally round in shape depending on the different varieties and origins. The main physical characteristics of faba beans are projected area, weight, volume, sphericity, bulk density, and porosity. Physical and milling characteristics of faba beans are important for the final product, which is faba bean starch. Moreover, native faba bean starch can be used as thickening and binding agents and it is composed of two chemicals, amylose, and amylopectin. Rheological, and thermal properties of faba bean starch are also affected by the composition of amylose and amylopectin. Moreover, swelling, syneresis and freeze-thaw stability are water related properties of faba bean starch in order to understand whether the faba bean starch solution has a strong gelling network or not. Furthermore, milling is a basic process for pulses to break the seed into smaller particles. Since it is a mechanical process, milling characteristics are affected by the pulse seed’s structure as well as its content. Faba bean has a seed coat similar to all other pulses and the seed coat is a rich fiber source. Although high fiber content is good for intestinal health, it may also decrease mineral absorption in the organism and reduce the dehulling and milling efficiency. Faba flour is also used to produce protein or starch isolates. The production of these different isolates requires different processing methods and parameters. In this chapter, physical properties of faba bean, the milling process, and the functional properties of the different final products were reviewed.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Ai, Y., Hasjim, J., & Jane, J. L. (2013). Effects of lipids on enzymatic hydrolysis and physical properties of starch. Carbohydrate Polymers, 92(1), 120–127. https://doi.org/10.1016/J.CARBPOL.2012.08.092
Akyol, Ç., Alpas, H., & Bayindirli, A. (2006). Inactivation of peroxidase and lipoxygenase in carrots, green beans, and green peas by combination of high hydrostatic pressure and mild heat treatment. European Food Research and Technology, 224(2), 171–176. https://doi.org/10.1007/S00217-006-0303-3
Albuquerque, T. G., Nunes, M. A., Bessada, S. M. F., Costa, H. S., & Oliveira, M. B. P. P. (2020). Biologically active and health promoting food components of nuts, oilseeds, fruits, vegetables, cereals, and legumes. In Chemical analysis of food (pp. 609–656). Elsevier. https://doi.org/10.1016/b978-0-12-813266-1.00014-0
Altuntaş, E., & Yildiz, M. (2007). Effect of moisture content on some physical and mechanical properties of faba bean (Vicia faba L.) grains. Journal of Food Engineering, 78(1), 174–183. https://doi.org/10.1016/j.jfoodeng.2005.09.013
Ambigaipalan, P., Hoover, R., Donner, E., Liu, Q., Jaiswal, S., Chibbar, R., et al. (2011). Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties. Food Research International, 44(9), 2962–2974. https://doi.org/10.1016/j.foodres.2011.07.006
Anderson, J. C., Idowu, A. O., Singh, U., & Singh, B. (1994). Physiochemical characteristics of flours of faba bean as influenced by processing methods. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 45(4), 371–379. https://doi.org/10.1007/BF01088087
Ashogbon, A. O., & Akintayo, E. T. (2014). Recent trend in the physical and chemical modification of starches from different botanical sources: A review. Starch/Staerke, 66(1–2), 41–57. https://doi.org/10.1002/star.201300106
Ávila, B. P., Santos dos Santos, M., Nicoletti, A. M., Alves, G. D., Elias, M. C., Monks, J., & Gularte, M. A. (2015). Impact of different salts in soaking water on the cooking time, texture and physical parameters of cowpeas. Plant Foods for Human Nutrition, 70(4), 463–469. https://doi.org/10.1007/S11130-015-0504-7/FIGURES/3
Balet, S., Guelpa, A., Fox, G., & Manley, M. (2019). Rapid Visco Analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review. Food Analytical Methods, 12(10), 2344–2360. https://doi.org/10.1007/s12161-019-01581-w
Beleia, A., Thu Thao, L. T., & Ida, E. I. (1993). Lowering phytic phosphorus by hydration of soybeans. Journal of Food Science, 58(2), 375–377. https://doi.org/10.1111/J.1365-2621.1993.TB04278.X
Bou-Orm, R., Jury, V., Boillereaux, L., & Le-Bail, A. (2021). Microwave baking of bread; A review on the impact of formulation and process on bread quality. Food Reviews International, 1–23. https://doi.org/10.1080/87559129.2021.1931299
Boye, J., Zare, F., & Pletch, A. (2010). Pulse proteins: Processing, characterization, functional properties and applications in food and feed. Food Research International, 43(2), 414–431. https://doi.org/10.1016/j.foodres.2009.09.003
Brummer, Y., Kaviani, M., & Tosh, S. M. (2015). Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas. Food Research International, 67, 117–125. https://doi.org/10.1016/j.foodres.2014.11.009
Chung, H. J., Liu, Q., Hoover, R., Warkentin, T. D., & Vandenberg, B. (2008). In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars. Food Chemistry, 111(2), 316–321. https://doi.org/10.1016/j.foodchem.2008.03.062
Cikrikci, S., & Oztop, M. H. (2017). Mathematical modeling and use of Magnetic Resonance Imaging (MRI) for oil migration in chocolate confectionery systems. Food Engineering Reviews, 9(1), 50–70. https://doi.org/10.1007/s12393-016-9152-4
Cooke, D., & Gidley, M. J. (1992). Loss of crystalline and molecular order during starch gelatinisation: Origin of the enthalpic transition, 227, 103–112.
Coultate, T. P. (2002). Food-the chemistry of its components (fourth Edi). The Royal Society of Chemistry.
Crosbie, G. B. (1991). The relationship between starch swelling properties, paste viscosity and boiled noodle quality in wheat flours. Journal of Cereal Science, 13(2), 145–150. https://doi.org/10.1016/S0733-5210(09)80031-3
Dhull, S. B., Kidwai, M. K., Noor, R., Chawla, P., & Rose, P. K. (2021). A review of nutritional profile and processing of faba bean (Vicia faba L.). Legume Science, e129, 1–13.
Duc, G. (1997). Faba bean (Vicia faba L.). Field Crops Research, 53(1–3), 99–109. https://doi.org/10.1016/S0378-4290(97)00025-7
Efe, N. (2018). Characterization and formulation of gelatin based soft candies.
Efe, N., Bielejewski, M., Tritt-Goc, J., Mert, B., & Oztop, M. H. (2019). NMR relaxometry study of gelatin based low-calorie soft candies. Molecular Physics, 0(0), 1–12. https://doi.org/10.1080/00268976.2018.1564392
Ergun, R., Lietha, R., & Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50(2), 162–192. https://doi.org/10.1080/10408390802248833
Fernando, S. (2021). Production of protein-rich pulse ingredients through dry fractionation: A review. LWT-Food Science and Technology, 141, 110961. https://doi.org/10.1016/j.lwt.2021.110961
Francis, F. J. (1983). Colorimetry of foods. In M. Peleg & E. B. Bagley (Eds.), Physical properties of foods (pp. 105–123). AVI.
Gani, A., Ashwar, B. A., Akhter, G., Shah, A., Wani, I. A., & Masoodi, F. A. (2017). Physico-chemical, structural, pasting and thermal properties of starches of fourteen Himalayan rice cultivars. International Journal of Biological Macromolecules, 95, 1101–1107. https://doi.org/10.1016/j.ijbiomac.2016.10.100
Greenwood, C. T., & Mackenzie, C. (1963). The irradiation of the starch Part I: The properties of potato starch and its components after irradiation with high energy electron. Die Starke, 15, 359e363.
Guldiken, B., Franczyk, A., Boyd, L., Wang, N., Choo, K., Sopiwnyk, E., House, J. D., Paliwal, J., & Nickerson, M. (2022). Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours. Cereal Chemistry, 99, 218–229. https://doi.org/10.1002/cche.10504
Haciseferoǧullari, H., Gezer, I., Bahtiyarca, Y., & Mengeş, H. O. (2003). Determination of some chemical and physical properties of Sakiz faba bean (Vicia faba L. Var. major). Journal of Food Engineering, 60(4), 475–479. https://doi.org/10.1016/S0260-8774(03)00075-X
Holopainen-Mantila, U., Sarlin, T., Mäkinen, O., Laitila, A., & Sozer, N. (2021). Monitoring of early-stage water uptake by hyperspectral imaging and evaluation of nutritional and technological functionality of germinated faba bean (Vicia faba L.) var. minor and var. major as food ingredients. Legume Science, e124, 1–17. doi:https://doi.org/10.1002/leg3.124
Hoover, R., & Manuel, H. (1996). The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches. Journal of Cereal Science, 23(2), 153–162. https://doi.org/10.1006/jcrs.1996.0015
Hoover, R., & Sosulski, F. W. (1991). Composition, structure, functionality, and chemical modification of legume starches: A review. Canadian Journal of Physiology and Pharmacology, 69, 79–92.
Ilhan, E., Pocan, P., Ogawa, M., & Oztop, M. H. (2020). Role of ‘D-allulose’ in a starch based composite gel matrix. Carbohydrate Polymers, 228, 115373. https://doi.org/10.1016/J.CARBPOL.2019.115373
Indira, T. N., & Bhattacharya, S. (2006). Grinding characteristics of some legumes. Journal of Food Engineering, 2(76), 113–118. https://doi.org/10.1016/J.JFOODENG.2005.04.040
Jiang, Z. Q., Pulkkinen, M., Wang, Y. J., Lampi, A. M., Stoddard, F. L., Salovaara, H., Piironen, V., & Sontag-Strohm, T. (2016). Faba bean flavour and technological property improvement by thermal pre-treatments. LWT–Food Science and Technology, 68, 295–305. https://doi.org/10.1016/j.lwt.2015.12.015
Kaur, M., Sandhu, K. S., & Lim, S. T. (2010). Microstructure, physicochemical properties and in vitro digestibility of starches from different Indian lentil (Lens culinaris) cultivars. Carbohydrate Polymers, 79, 349–355. https://doi.org/10.1016/j.carbpol.2009.08.017
Kumar, R., & Khatkar, B. S. (2017). Thermal, pasting and morphological properties of starch granules of wheat (Triticum aestivum L.) varieties. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-017-2681-x
Kurien, P. P., & Parpia, H. A. B. (1968). Pulse milling in India. I–Processing and milling of Tur, Arhar (Cajanus cajan Linn). Journal of Food Science and Technology, 5(4), 203–207. http://ir.cftri.res.in/7395/
Labropoulos, A., & Anestis, S. (2012). Nutritional aspects, applications, and production technology.
Li, L., Yuan, T. Z., Setia, R., Raja, R. B., Zhang, B., & Ai, Y. (2019). Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches. Food Chemistry, 276(April 2018), 599–607. https://doi.org/10.1016/j.foodchem.2018.10.064
Luo, Y.-W., & Xie, W.-H. (2013). Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia faba L.). CyTA-Journal of Food, 11(1), 43–49. https://doi.org/10.1080/19476337.2012.681705
Maskus, H., Bourré, L., Fraser, S., Sarkar, A., & Malcolmson, L. (2016). Effects of grinding method on the compositional, physical, and functional properties of whole and split yellow pea flours. Cereal Foods World, 61(2), 59–64. https://doi.org/10.1094/CFW-61-2-0059
Mathlouthi, M. (2001). Water content, water activity, water structure and the stability of foodstuffs. Food Control, 12(7), 409–417. https://doi.org/10.1016/S0956-7135(01)00032-9
Mavromichalis, I. (2017, September 13). European protein sources for poultry: Latest research. Feed strategy. Retrieved March 30, 2022, from https://www.feedstrategy.com/poultry-nutrition/european-protein-sources-for-poultry-latest-research/
Mohsenin, N. N. (1970). Physical properties of plant and animal materials. Gordon and Breach Science Publishers.
Nadal, S., Suso, M. J., & Moreno, M. T. (2003). Management of Vicia faba genetic resources: Changes associated to the selfing process in the major, equina and minor groups. Genetic Resources and Crop Evolution, 50.
Ndife, M., Sumnu, G., & Bayindirli, L. (1998). Dielectric properties of six different species of starch at 2450 MHz. Food Research International, 31, 43–52.
Noda, T., Takahata, Y., Sato, T., Ikoma, H., & Mochida, H. (1996). Physicochemical properties of starches from purple and orange fleshed sweet potato roots at two levels of fertilizer. Starch-Starke. Retrieved from https://agris.fao.org/agris-search/search.do?recordID=DE97S9085
Olkku, J., & Rha, C. K. (1978). Gelatinization of starch and wheat flour starch-a review. Food Chemistry, 3, 293–317. https://doi.org/10.1016/0308-8146(78)90037-7
Pallares Pallares, A., Gwala, S., Pälchen, K., Duijsens, D., Hendrickx, M., & Grauwet, T. (2021). Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook. Comprehensive Reviews in Food Science and Food Safety, 20, 1524–1553. https://doi.org/10.1111/1541-4337.12692
Patterson, C. A., Curran, J., & Der, T. (2017). Effect of processing on antinutrient compounds in pulses. Cereal Chemistry, 94(1), 2–10. https://doi.org/10.1094/CCHEM-05-16-0144-FI
Paul, S. K., & Gupta, D. R. (2021). Faba bean (Vicia faba L.), A promising grain legume crop of Bangladesh: A review. Agricultural Reviews, 42(Of), 292–299. https://doi.org/10.18805/ag.r-203
Pelgrom, P. J. M., Boom, R. M., & Schutyser, M. A. I. (2015). Method development to increase protein enrichment during dry fractionation of starch-rich legumes. Food and Bioprocess Technology, 8(7), 1495–1502. https://doi.org/10.1007/S11947-015-1513-0/FIGURES/6
Pietrzak, W., Kawa-Rygielska, J., Król, B., Lennartsson, P. R., & Taherzadeh, M. J. (2016). Ethanol, feed components and fungal biomass production from field bean (Vicia faba var. equina) seeds in an integrated process. Bioresource Technology, 216, 69–76. https://doi.org/10.1016/J.BIORTECH.2016.05.055
Potter, N. N., & Hotchkiss, J. H. (1995). Food science (5th ed.). Chapman & Hall.
Pulivarthi, M. K., Nkurikiye, E., Watt, J., Li, Y., & Siliveru, K. (2021). Comprehensive understanding of roller milling on the physicochemical properties of red lentil and yellow pea flours. Processes, 9(10), 1836. https://doi.org/10.3390/pr9101836
Punia, S., Dhull, S. B., Sandhu, K. S., & Kaur, M. (2019). Faba bean (Vicia faba) starch: Structure, properties, and in vitro digestibility—A review. Legume Science, 1(1), 3–7. https://doi.org/10.1002/leg3.18
Rahate, K. A., Madhumita, M., & Prabhakar, P. K. (2021). Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review. LWT- Food Science and Technology, 138, 110796. https://doi.org/10.1016/J.LWT.2020.110796
Ratnayake, W. S., Hoover, R., Shahidi, F., Perera, C., & Jane, J. (2001). Composition, molecular structure, and physicochemical properties of starches from four field pea (Pisum sativum L.) cultivars. Food Chemistry, 74(2), 189–202. https://doi.org/10.1016/S0308-8146(01)00124-8
Ravi, R., & Harte, J. B. (2009). Milling and physicochemical properties of chickpea (Cicer arietinum L.) varieties. Journal of the Science of Food and Agriculture, 89, 258–266.
Ring, S. G. (1985). Some studies on starch gelation. Starch–Stärke, 37(3), 80–83. https://doi.org/10.1002/STAR.19850370303
Rodiño, A. P., Kumar, J., Fuente, M. de la, Ron, A. M. de, & Santalla, M. (2011). Postharvest technology. In Biology and breeding of food legumes (pp. 385–394). CABI. https://doi.org/10.1079/9781845937669.0385
Rodriguez-Garcia, M. E., Hernandez-Landaverde, M. A., Delgado, J. M., Ramirez-Gutierrez, C. F., Ramirez-Cardona, M., Millan-Malo, B. M., & Londoño-Restrepo, S. M. (2021). Crystalline structures of the main components of starch. Current Opinion in Food Science, 37(October 2020), 107–111. https://doi.org/10.1016/j.cofs.2020.10.002
Sahin, S., & Sumnu, S. G. (2006). Physical properties of foods. Springer.
Saldanha do Carmo, C., Silventoinen, P., Nordgård, C. T., Poudroux, C., Dessev, T., Zobel, H., Holtekjølen, A. K., Draget, K. I., Holopainen-Mantila, U., Knutsen, S. H., & Sahlstrøm, S. (2020). Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties. Journal of Food Engineering, 278. https://doi.org/10.1016/j.jfoodeng.2020.109937
Santamaria, M., Garzon, R., Moreira, R., & Rosell, C. M. (2021). Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model. Carbohydrate Polymers, 273, 118549. https://doi.org/10.1016/J.CARBPOL.2021.118549
Setia, R., Dai, Z., Nickerson, M. T., Sopiwnyk, E., Malcolmson, L., & Ai, Y. (2019). Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours. Food Research International, 122(January), 263–272. https://doi.org/10.1016/j.foodres.2019.04.021
Sharan, S., Zanghelini, G., Zotzel, J., Bonerz, D., Aschoff, J., Saint-Eve, A., & Maillard, M. N. (2021). Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. Comprehensive Reviews in Food Science and Food Safety, 20(1), 401–428. https://doi.org/10.1111/1541-4337.12687
Sharma, A., & Sehgal, S. (1992). Effect of processing and cooking on the antinutritional factors of faba bean (Vicia faba). Food Chemistry, 43(5), 383–385. https://doi.org/10.1016/0308-8146(92)90311-O
Sharma, V., Kaur, M., Sandhu, K. S., & Godara, S. K. (2020). Effect of cross-linking on physico-chemical, thermal, pasting, in vitro digestibility and film forming properties of Faba bean (Vicia faba L.) starch. International Journal of Biological Macromolecules, 159, 243–249. https://doi.org/10.1016/j.ijbiomac.2020.05.014
Shimelis, E., Meaza, M., & Rakshit, S. (2006). Physicochemical properties, pasting behavior and functional characteristics of flour and starches from improved bean (Phaseolus vulgaris L.) varieties grown I East Africa. Electronic Journal of Agricultural Engineering International, 8, 1–18.
Shukla, T. P., & Anantheswaran, R. C. (2001). Ingredient interactions and product development. In A. K. Datta & R. C. Anan-theswaran (Eds.), Handbook of microwave technology for food applications (pp. 355–395). Marcel Dekker.
Sitkei, G. (1976). Mechanic of agricultural materials. Akademia Kiado.
Sofi, B. A., Wani, I. A., Masoodi, F. A., Saba, I., & Muzaffar, S. (2013). Effect of gamma irradiation on physicochemical properties of broad bean (Vicia faba L.) starch. LWT–Food Science and Technology, 54(1), 63–72. https://doi.org/10.1016/j.lwt.2013.05.021
Sosulski, F. W., & Mccurdy, A. R. (1987). Functionality of flours, protein fractions and isolates from field peas and faba bean. Journal of Food Science, 52(4), 1010–1014.
Sreerama, Y. N., Sashikala, V. B., & Pratape, V. M. (2009). Effect of enzyme pre-dehulling treatments on dehulling and cooking properties of legumes. Journal of Food Engineering, 92(4), 389–395. https://doi.org/10.1016/J.JFOODENG.2008.12.008
Srinivasan, D., Parkin, K., & Fennema, O. (2008). Fennema’s food chemistry- 4th edition. CRC Press.
Taguet, A. (2020). Rheological characterization of compatibilized polymer blends. In Compatibilization of polymer blends: Micro and nano scale phase morphologies, interphase characterization, and properties (pp. 453–487). https://doi.org/10.1016/B978-0-12-816006-0.00016-5
Tester, R. F., & Morrison, W. R. (1990). Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose and lipids. Cereal Chemistry, 67(6), 558–563.
Thakur, S., Scanlon, M. G., Tyler, R. T., Milani, A., & Paliwal, J. (2019). Pulse flour characteristics from a wheat flour Miller’s perspective: A comprehensive review. In Comprehensive Reviews in Food Science and Food Safety (Vol. 18, Issue 3, pp. 775–797). Blackwell Publishing Inc. doi:https://doi.org/10.1111/1541-4337.12413
Vicia faba. (n.d.) Vicia faba (Bell Bean, Broad Bean, English Bean, Fava Bean, Field Bean, Horse Bean, Pidgeon Bean, Tick Bean, Windsor Bean) | North Carolina Extension Gardener Plant Toolbox. . Retrieved March 30, 2022, from https://plants.ces.ncsu.edu/plants/vicia-faba/
Vishwakarma, R. K., Shivhare, U. S., Gupta, R. K., Yadav, D. N., Jaiswal, A., & Prasad, P. (2018). Status of pulse milling processes and technologies: A review. Critical Reviews in Food Science and Nutrition, 58(10), 1615–1628. https://doi.org/10.1080/10408398.2016.1274956
Wang, N. (2008). Effect of variety and crude protein content on dehulling quality and on the resulting chemical composition of red lentil (Lens culinaris). Journal of the Science of Food and Agriculture, 88(5), 885–890. https://doi.org/10.1002/JSFA.3165
Wang, N., Hatcher, D. W., & Gawalko, E. J. (2008). Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum). Food Chemistry, 1(111), 132–138. https://doi.org/10.1016/J.FOODCHEM.2008.03.047
Wang, N., Hatcher, D. W., Tyler, R. T., Toews, R., & Gawalko, E. J. (2010). Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.). Food Research International, 43(2), 589–594. https://doi.org/10.1016/J.FOODRES.2009.07.012
Wang, S., Li, C., Copeland, L., Niu, Q., & Wang, S. (2015). Starch retrogradation: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 14(5), 568–585. https://doi.org/10.1111/1541-4337.12143
Wood, J. A., & Malcolmson, L. J. (2021). Pulse milling technologies. In Pulse foods (pp. 213–263). Elsevier. https://doi.org/10.1016/b978-0-12-818184-3.00010-6
Wood, J. A., Knights, E. J., & Choct, M. (2017). Topography of the cotyledon surfaces and adjoining seed coat of chickpea (Cicer arietinum L.) genotypes differing in milling performance. Cereal Chemistry, 94(1), 104–109. https://doi.org/10.1094/CCHEM-04-16-0110-FI
Young, G., Bourré, L., Frohlich, P., Borsuk, Y., Sarkar, A., Sopiwnyk, E., Jones, S., Dyck, A., & Malcolmson, L. (2020). Effect of roasting as a premilling treatment on the functional and bread baking properties of whole yellow pea flour. Cereal Chemistry, 97(2), 183–195. https://doi.org/10.1002/cche.10233
Zhang, Z., Tian, X., Wang, P., Jiang, H., & Li, W. (2019). Compositional, morphological, and physicochemical properties of starches from red adzuki bean, chickpea, faba bean, and baiyue bean grown in China. Food Science and Nutrition, 7(8), 2485–2494. https://doi.org/10.1002/fsn3.865
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2022 The Author(s), under exclusive license to Springer Nature Switzerland AG
About this chapter
Cite this chapter
Efe, N., Sevdin, S. (2022). Physical and Milling Characteristics of Faba-Bean. In: Punia Bangar, S., Bala Dhull, S. (eds) Faba Bean: Chemistry, Properties and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-031-14587-2_3
Download citation
DOI: https://doi.org/10.1007/978-3-031-14587-2_3
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-031-14586-5
Online ISBN: 978-3-031-14587-2
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)