Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste: Functional properties of aquafaba from natural chickpeas

Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste: Functional properties of aquafaba from natural chickpeas

Chickpea cooking water (Aquafaba) is currently being widely investigated as an egg substitute due to its excellent functional properties, which can vary for various reasons, including processing conditions employed during canning. There is little information regarding the behavior of such properties...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awduron:	Thomas-Meda, Angelica, Vela-Gutiérrez, Gilber, Tavano, Olga Luisa, Tacias-Pascacio, Veymar G.
Fformat:	Online
Iaith:	eng
Cyhoeddwyd:	Universidad de Sonora 2023
Mynediad Ar-lein:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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