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Effect of processing conditions on the functional properties of aquafaba from natural chickpeas: valorization of a food waste

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Angelica Thomas-Meda
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad de Sonora 2023
Materias:	Multidisciplinaria (Ciencias Naturales y Exactas) chickpeas Egg replacer foam capacity foam stability
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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