Total replacement of egg white by aquafaba and commercial substitute in meringue formulation: Effect on physico-chemical properties and hedonic appreciation
Haïfa Sebii, Abir Mokni Ghribi, Wissal CHEBBI, Hamadi Attia, Souhail Besbes
Topics & Concepts
Egg whiteFood scienceChemistryMathematicsMaterials scienceFood Science and Nutritional StudiesProteins in Food SystemsBotanical Research and Applications