Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues

Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth, meat broth and the covering liquid of canned chick...

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Detalles Bibliográficos
Autores principales: Fuentes Choya, Paula, Combarros-Fuertes, Patricia, Abarquero Camino, Daniel, Renes Bañuelos, Erica, Prieto Gutiérrez, Bernardo, Tornadijo Rodríguez, María Eugenia, Fresno Baro, José María
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957096/
https://www.ncbi.nlm.nih.gov/pubmed/36832975
http://dx.doi.org/10.3390/foods12040902

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957096/
https://www.ncbi.nlm.nih.gov/pubmed/36832975
http://dx.doi.org/10.3390/foods12040902

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