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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Bibliografische gegevens
Hoofdauteurs:	Thomas-Meda, Angelica, Vela-Gutiérrez, Gilber, Tavano, Olga Luisa, Tacias-Pascacio, Veymar G.
Formaat:	Online
Taal:	eng
Gepubliceerd in:	Universidad de Sonora 2023
Online toegang:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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