Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties
Nartea A., Kuhalskaya A., Fanesi B., Orhotohwo O.L., Susek K., Rocchetti L., Di Vittori V., Bitocchi E., Pacetti D., Papa R. (2023). Comprehensive Reviews in Food Science and Food Safety. 1-33. DOI: 10.1111/1541-4337.13137