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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Detaylı Bibliyografya
Asıl Yazarlar:	Thomas-Meda, Angelica, Vela-Gutiérrez, Gilber, Tavano, Olga Luisa, Tacias-Pascacio, Veymar G.
Materyal Türü:	Online
Dil:	eng
Baskı/Yayın Bilgisi:	Universidad de Sonora 2023
Online Erişim:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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