SCIAMMARO , Leonardo Pablo

Fava bean is a crop source of gelling proteins (∼= 30% d.b.). This study aimed to evaluate rheological, textural and hydration properties of gels formulated at different protein contents and pH. A Faba bean concentrate (FB) of ∼= 60% protein produced by a dry fractionation method, was used (HerbaPRO FB65, Seville, Spain). FB was dispersed in...