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
| Autor: | Lima, Leila Thereza, Zandonadi, Renata Puppin, Rodrigues, Gabriella, Aguiar, Keline, Romão, Bernardo, Mendonça, Márcio, Raposo, António, Teixeira-Lemos, Edite, Assunção Botelho, Raquel Braz |
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| Zdroj: | In LWT 1 September 2024 207 |
| Databáze: | ScienceDirect |
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