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Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product

Authors :
Deborah Tufaro
Carola Cappa
Publication Year :
2023
Publisher :
Elsevier, 2023.

Subjects

Subjects :
acidification
General Chemical Engineering
gluten-free (vegan) meringues
guar gum
egg
Settore AGR/15 - Scienze e Tecnologie Alimentari
General Chemistry
foaming properties
texture
aquafaba
Food Science

Details

Language :
English
Database :
OpenAIRE
Accession number :
edsair.doi.dedup.....54f307d5ff8dcaf98f2b3f0b45c2ff4c

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