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.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 4

Tipus: Article

DOI: 10.3390/FOODS12040902 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus