Código QR (código de barras bidimensional)

Aquafaba from Korean Soybean II: Physicochemical Properties and Composition Characterized by NMR Analysis

Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Here, we identify correlations between soybean (Backt...

ver descrição completa

Na minha lista:
Principais autores: Yue He, Youn Young Shim, Jianheng Shen, Ji Hye Kim, Jae Youl Cho, Wan Soo Hong, Venkatesh Meda, Martin J. T. Reaney
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-10-01
coleção:Foods
Assuntos:
aquafaba
soybean
chickpea
physicochemical property
hydration kinetics
NMR
Acesso em linha:https://www.mdpi.com/2304-8158/10/11/2589
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados