Evaluation of bioactive properties of Vicia narbonensis L. as potential flour ingredient for gluten-free food industry
Keywords: ویولا نربون; Antihypertensive; Antinutrient; Antioxidant; Gluten-free; Pulse flour; Vicia narbonensis; ABTS; 2,2â²-azinobis 3-ethylbenzothiazoline-6-sulfonic acid; ACE; angiotensin I-converting enzyme; AGROSA; Narbon bean reference sample provided by Agrosa Semillas