Aquafaba proveniente da cocção do grão-de-bico (Cicer arietinum L.): características químicas, padronização do uso e aplicação culinária
Introduction: Aquafaba is a by-product of chickpeas (Cicer arietinum L.) that may represent an interesting alternative for providing foam formation, at the same time as being a vegetal ingredient that has pleasant physicochemical and sensory characteristics in culinary vegan recipes. Objective: Stan...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Josely Correa Koury
2021-06-01
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| Series: | Demetra |
| Subjects: | |
| Online Access: | https://www.e-publicacoes.uerj.br/index.php/demetra/article/view/55115 |