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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2023

Ausgabe: 12

Nummer: 4

Art: Artikel

DOI: 10.3390/FOODS12040902 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus