Whipped chickpea aquafaba as a fat replacer in ice cream: Effect on sensory and physicochemical properties
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DOI: 10.1111/1750-3841.17605
Abstract: Abstract Whipped chickpea aquafaba (WAF) exhibits foaming, emulsifying, and gelling properties, making it a potential ingredient for replacing cream in ice cream formulations. The aim of this study was to use WAF in combination with… read more here.
Keywords: full fat; chickpea aquafaba; whipped chickpea; ice ... See more keywords