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

  1. Fuentes Choya, P.
  2. Combarros-Fuertes, P.
  3. Abarquero Camino, D.
  4. Renes Bañuelos, E.
  5. Prieto Gutiérrez, B.
  6. Tornadijo Rodríguez, M.E.
  7. Fresno Baro, J.M.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2023

Volume: 12

Issue: 4

Type: Article

DOI: 10.3390/FOODS12040902 GOOGLE SCHOLAR lock_openOpen access editor

Sustainable development goals

Data source: Scopus