Aquafaba: A Multifunctional Ingredient in Food Production
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Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/18/1/24/pdf
Reference32 articles.
1. Boukid, F., and Gagaoua, M. (2022). Vegan egg: A future-proof food ingredient?. Foods, 11.
2. Aquafaba, a new plant-based rheological additive for food applications;Trends Food Sci. Technol.,2021
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1. Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise;The 4th International Electronic Conference on Applied Sciences;2023-11-16
2. The Potential of Aquafaba as a Structure-Shaping Additive in Plant-Derived Food Technology;Applied Sciences;2023-03-24
3. Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues;Foods;2023-02-20
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