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...
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| Main Authors: | , , |
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| Format: | Book |
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Universidade do Estado do Rio de Janeiro,
2021-06-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |