Changes in carbohydrate quality of high-pressure treated aqueous aquafaba
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DOI: 10.1016/j.foodhyd.2020.106417
Abstract: Abstract Aquafaba is the water residue of cooked chickpeas. Aquafaba's main constituents are carbohydrates and proteins which are responsible for the structural-functional properties in food. The focus of this research was to enhance carbohydrate functionality… read more here.
Keywords: aquafaba; treatment; pressure treated; changes carbohydrate ... See more keywords