Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes wi...
Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba
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Publisher
New York: Springer Nature B.V
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Language
English
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Publisher
New York: Springer Nature B.V
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Contents
In the present study, physicochemical features and staling characteristics of fully egg-replaced gluten-free cakes with aquafaba derived from four different pulses, as kidney beans, chickpeas, haricot beans, and black-eyed peas, during two-week storage were elucidated. In this context, the a w , moisture content, and DPPH* (1,1-diphenyl-2-picrylhyd...
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Full title
Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba
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TN_cdi_proquest_miscellaneous_3200266679
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_3200266679
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ISSN
2193-4126
E-ISSN
2193-4134
DOI
10.1007/s11694-025-03131-x
