Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
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DOI: 10.3390/foods12040902
Abstract: Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable broth,… read more here.
Keywords: chickpea aquafaba; egg; aquafaba; properties pedrosillano ... See more keywords