A new trend among plant-based food ingredients in food processing technology: Aquafaba
Author:
Affiliation:
1. Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
2. Department of Food Engineering, Mus Alparslan University, Mus, Turkey
3. Department of Food Technology, Istanbul Gelisim University, Istanbul, Turkey
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.2002259
Reference125 articles.
1. Changes in carbohydrate fraction during dehydration process of common legumes
2. Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing
3. Effect of high‐pressure treatment prior to enzymatic hydrolysis on rheological, thermal, and antioxidant properties of lentil protein isolate
4. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods
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