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Food-use of faba bean has been commonly limited by the unpleasant “beany flavour” that can be induced by untreated beans. Pre-treatment of faba beans with microwave heating for different durations and with conventional oven heating was investigated, in order to resolve the “beany flavour” problem. Heating the seeds by microwave for 1.5 min at 950 W was found to be an optimum pre-treatment method that...
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