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...

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Bibliografski detalji
Glavni autori:	Thomas-Meda, Angelica, Vela-Gutiérrez, Gilber, Tavano, Olga Luisa, Tacias-Pascacio, Veymar G.
Format:	Online
Jezik:	eng
Izdano:	Universidad de Sonora 2023
Online pristup:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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