Chickpea Aquafaba Production Techniques for Foaming: A Comparison of Foam Stability Considering the Use of Soaking Water, Additives, Pressure Cooking Time, Ph, and Protein Content

AuthID
 P-016-VKM
9
Author(s)
Lima, LT
·
Zandonadi, RP
·
Aguiar, K
·
Romao, B
·
Mendonça, M
·
Botelho, RBA
Tipo de Documento
Article
Year published
2024
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 207, Páginas: 116643 (7)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85201308260
Wos: WOS:001299313100001
Source Identifiers
ISSN: 0023-6438
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