Exploiting legume by-products for development of innovative products: a concise review

European Food Research and Technology 2026

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Authors: Juanitaflor Morales-Cabrera, Julio Vidaurre-Ruiz, Claudia Huamaní-Perales, Andrea Farro-Ochoa, Bernardo O. Yépez Silva-Santisteban, Dario Marcelino Cabezas, Ritva Repo-Carrasco-Valencia
DOI: 10.1007/s00217-026-05185-7
Cited by: 3
References: 114

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Probiotics and Fermented Foods

Publication details

Journal / source
European Food Research and Technology
Publisher
Springer Science and Business Media LLC
Volume
252
Issue
6
Publication date
25 May 2026
Language
EN