Phytochemical content and emulsifying ability of pulses cooking water
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DOI: 10.1007/s00217-018-3077-5
Abstract: Pulses cooking water (PCW) have been shown to exert foaming and gelling abilities and, in the case of garbanzo chickpeas and split yellow peas, high acceptability when used as egg replacers in meringues. Further understanding… read more here.
Keywords: phytochemical content; water; content emulsifying; pulses cooking ... See more keywords