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...

पूर्ण विवरण

में बचाया:

ग्रंथसूची विवरण
मुख्य लेखकों:	Thomas-Meda, Angelica, Vela-Gutiérrez, Gilber, Tavano, Olga Luisa, Tacias-Pascacio, Veymar G.
स्वरूप:	Online
भाषा:	eng
प्रकाशित:	Universidad de Sonora 2023
ऑनलाइन पहुंच:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837
टैग :	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

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