dc.contributor.author | BULGARU, Viorica | |
dc.contributor.author | MAZUR, Mihail | |
dc.contributor.author | STURZA, Rodica | |
dc.contributor.author | GHENDOV-MOŞANU, Aliona | |
dc.date.accessioned | 2024-05-10T05:58:00Z | |
dc.date.available | 2024-05-10T05:58:00Z | |
dc.date.issued | 2023 | |
dc.identifier.citation | BULGARU, Viorica et al. The influence of additives on the aquafaba quality. In: Insights of Future Foods - From concepts and challenges to technological innovations: 11th internat. symposium EURO-ALIMENT 2023, 19-20 Oct., 2023, Galaţi, Romania: book of abstracts, Galaţi, 2023, p. 49. ISSN 1843-5114. | en_US |
dc.identifier.issn | 1843-5114 | |
dc.identifier.uri | http://repository.utm.md/handle/5014/27056 | |
dc.description.abstract | Aquafaba is a plant-based by-product with special foaming and emulsifying properties obtained by boiling legumes. The quality of these properties depends a lot on the quality of the legumes soaking and boiling process. In this context, the scientific work aim is to analyze the foaming and emulsifying properties of chickpea aquafaba. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Galaţi University Press | en_US |
dc.relation.ispartofseries | The 11th international symposium EURO-ALIMENT 2023 "Insights of Future Foods - From concepts and challenges to technological innovations";19-20 Oct., 2023, Galaţi, Romania | |
dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
dc.subject | chickpeas | en_US |
dc.subject | additives | en_US |
dc.subject | aquafaba | en_US |
dc.title | The influence of additives on the aquafaba quality | en_US |
dc.type | Article | en_US |
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