Effect of processing methods on foam properties and application of lima bean ( Phaseolus lunatus L.) aquafaba in eggless cupcakes-Reference-Cited by-同舟云学术

Effect of processing methods on foam properties and application of lima bean ( Phaseolus lunatus L.) aquafaba in eggless cupcakes

Published:2020-09-07 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Nguyen Thi Minh Nguyet¹^ORCID,Nguyen Thanh Phuong¹,Tran Gia Buu¹^ORCID,Le Pham Tan Quoc¹^ORCID

Affiliation:

1. Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City Ho Chi Minh City Vietnam

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14886

Reference29 articles.

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3. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates

4. Production of biscuits lowering cholesterol from soybean treated with microwave apparatus;Algrane E. H. A.;Nature and Science,2015

5. Chemical analyses and food properties of lima bean (Phaseolus Lunatus L.) seeds grown in Plateau State, Nigeria;Aremu M.;International Journal of Chemical Science,2010

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