Properties of Macarons with the Addition of Various Amounts of Chickpea Aqueous Solution as a Substitute for Egg Whites-Reference-Cited by-同舟云学术

Properties of Macarons with the Addition of Various Amounts of Chickpea Aqueous Solution as a Substitute for Egg Whites

Published:2022-08-31 Issue:8 Volume:51 Page:861-868
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Kim Won-Mo¹^ORCID,Yoon Ki-Hong²^ORCID,Lee Gyu-Hee²^ORCID

Affiliation:

1. Department of Baking & Pastry, Woosong College

2. Department of Food Science & Biotechnology, Woosong University

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2022/051/JKFN051-08-861.pdf

Reference20 articles.

1. AACC. Approved methods of the American Association of Cereal Chemists. 10th ed. American Association of Cereal Chemists, St. Paul, MN, USA. 2000. Method 10-50D.

2. Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior

3. Chae SK, Kang GS, Ma SJ, Bang KY, Oh MH, Oh SH, et al. Standard food analytics. Jigu Culture Co., Ltd., Paju, Korea. 2000. p 221-222.

4. Studies on Quality Characteristics and Biological Activities of Macaroons supplemented with GABA(γ-Aminobutyric Acid) Rice Powder and Xylose

5. Doescher LC, Hoseney RC, Milliken GA, Rubenthaler GL. Effect of sugars and flours on cookie spread evaluated by time-lapse photography. Cereal Chem. 1987. 64:163-167.

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