Chickpea cooking water (Aquafaba): Technological properties and application in a model confectionery product
Deborah Tufaro, Carola Cappa
Topics & Concepts
SyneresisFood scienceChemistryGuar gumWater activityWater contentMoistureRaw materialOrganic chemistryGeotechnical engineeringEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties