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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書誌詳細
主要な著者:	Thomas-Meda, Angelica, Vela-Gutiérrez, Gilber, Tavano, Olga Luisa, Tacias-Pascacio, Veymar G.
フォーマット:	Online
言語:	eng
出版事項:	Universidad de Sonora 2023
オンライン･アクセス:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

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