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The effect of soaking, germination and pressure-cooking demonstrated significant variations in functionals characteristics of faba bean flour. Therefore, various processing conditions can be combined to obtain the desired characteristics in faba bean-based food products.Paenibacillus polymyxa is a microorganism used for the production of carbohydrate biopolymer levan in this work. Film samples were prepared with different contents of levan/bentonite. Film samples were evaluated for thickness, water vapor permeability, tensile strength an
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