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...
שמור ב:
| Autores principales: | , , , |
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| פורמט: | Online |
| שפה: | eng |
| יצא לאור: |
Universidad de Sonora
2023
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| גישה מקוונת: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1837 |
| תגים: |
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