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1 Ergebnisse
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Study of the Technological Properties of Pedrosillano Chick..:
Paula Fuentes Choya
;
Patricia Combarros-Fuertes
;
Daniel Abarquero Camino
...
https://www.mdpi.com/2304-8158/12/4/902. , 2023
Link:
https://doi.org/10.3390/foods12040902
RT Journal T1
Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:3fc37eb562374fadbacc7489b242a584&Exemplar=1&LAN=DE A1 Paula Fuentes Choya A1 Patricia Combarros-Fuertes A1 Daniel Abarquero Camino A1 Erica Renes Bañuelos A1 Bernardo Prieto Gutiérrez A1 María Eugenia Tornadijo Rodríguez A1 José María Fresno Baro PB MDPI AG YR 2023 K1 Pedrosillano chickpea K1 aquafaba K1 chemical composition K1 functional properties K1 egg-free meringues K1 sensory characteristics K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/4/902 LK http://dx.doi.org/https://doi.org/10.3390/foods12040902 DO https://doi.org/10.3390/foods12040902 SF ELIB - SuUB Bremen
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