TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Fuentes Choya, Paula
AU  - Combarros Fuertes, Patricia
AU  - Abarquero Camino, Daniel
AU  - Renes Bañuelos, Erica
AU  - Prieto Gutiérrez, Bernardo
AU  - Tornadijo Rodríguez, María Eugenia
AU  - Fresno Baro, José María
AU  - Tecnologia de los Alimentos
DA  - 2023
UR  - https://hdl.handle.net/10612/20313
AB  - [EN] Aquafaba is a by-product derived from legume processing. The aim of this study was to assess the compositional differences and the culinary properties of Pedrosillano chickpea aquafaba prepared with different cooking liquids (water, vegetable...
LA  - eng
PB  - MDPI
KW  - Tecnología de los alimentos
KW  - Pedrosillano chickpea
KW  - Aquafaba
KW  - Chemical composition
KW  - Functional properties
KW  - Egg-free meringues
KW  - Sensory characteristics
TI  - Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
DO  - 10.3390/FOODS12040902
T2  - Foods
VL  - 12
M2  - 902
ER  -