Cargando…
Chickpea Cultivar Selection to Produce Aquafaba with Superior Emulsion Properties
Aquafaba (AQ), a viscous by-product solution produced during cooking chickpea or other legumes in water, is increasingly being used as an egg replacement due to its ability to form foams and emulsions. The objectives of our work were to select a chickpea cultivar that produces AQ with superior emuls...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2019
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963802/ https://www.ncbi.nlm.nih.gov/pubmed/31847449 http://dx.doi.org/10.3390/foods8120685 |