Heat Treatment, Cultivar and Formulation Modify the Sensory Properties and Consumer Acceptability of Gels Containing Faba Bean (<i>Vicia faba</i> L. <i>minor</i>) Protein Concentrates.

Foods · 2022 · PMC9562209 · PMID 36230094

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highly significantno p-value reported

The heat treatment of concentrate as the main effect was highly significant for 8 descriptors, including green note, bitter, potato, metallic, cereal, rancid, haricot bean and broth ( Table 5 ).

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