Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea

Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel...

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Detalles Bibliográficos
Autores principales: Echeverria-Jaramillo, Esteban, Kim, Yoon-ha, Nam, Ye-rim, Zheng, Yi-fan, Cho, Jae Youl, Hong, Wan Soo, Kang, Sang Jin, Kim, Ji Hye, Shim, Youn Young, Shin, Weon-Sun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534809/
https://www.ncbi.nlm.nih.gov/pubmed/34681336
http://dx.doi.org/10.3390/foods10102287

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534809/
https://www.ncbi.nlm.nih.gov/pubmed/34681336
http://dx.doi.org/10.3390/foods10102287

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