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The influence of additives on the aquafaba quality

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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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