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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |