Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior

Published 2019 View Full Article

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Title
Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior
Authors
Keywords
-
Journal
FOOD HYDROCOLLOIDS
Volume 96, Issue -, Pages 354-364
Publisher
Elsevier BV
Online
2019-05-24
DOI
10.1016/j.foodhyd.2019.05.041

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