Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability

Volume: 55, Issue: 5, Pages: 1935 - 1942
Published: Nov 14, 2019
Abstract
This work is part of the Strategic Research Programme 2016-2021 and is funded by the Scottish Government's Rural and Environment Science and Analytical Services Division (RESAS). Microscopy was performed in the Microscopy and Histology Core Facility at the University of...
Paper Details
Title
Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability
Published Date
Nov 14, 2019
Volume
55
Issue
5
Pages
1935 - 1942
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