Study of the Technological Properties of <i>Pedrosillano</i> Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues.

Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues.

Fuentes Choya, Paula; Combarros-Fuertes, Patricia; Abarquero Camino, Daniel; Renes Bañuelos, Erica; Prieto Gutiérrez, Bernardo; Tornadijo Rodríguez, María Eugenia; Fresno Baro, José María.

Affiliation

Fuentes Choya P; Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.
Combarros-Fuertes P; Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.
Abarquero Camino D; Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.
Renes Bañuelos E; Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.
Prieto Gutiérrez B; Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.
Tornadijo Rodríguez ME; Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.
Fresno Baro JM; Lactic Acid Bacteria and Technological Application Group (BALAT), Food Hygiene and Technology Department, Faculty of Veterinary, University of León, 24071 León, Spain.

Foods ; 12(4)2023 Feb 20.

Article in En | MEDLINE | ID: mdl-36832975