Faba bean “beany flavour” problem can be solved by thermal pre-treatment.
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Microwave treatment inactivated faba bean enzymes detrimental to flavour.
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Treating faba bean with microwave for 1.5 min was found as an optimum method.
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Microwave treatment improved milling properties of faba beans.
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Too excessive thermal treatment may reduce faba bean protein solubility.
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