Fuentes Choya, P.; Combarros-Fuertes, P.; Abarquero Camino, D.; Renes Bañuelos, E.; Prieto Gutiérrez, B.; Tornadijo RodrÃguez, M.E.; Fresno Baro, J.M.
Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues. Foods 2023, 12, 902.
https://doi.org/10.3390/foods12040902
AMA Style
Fuentes Choya P, Combarros-Fuertes P, Abarquero Camino D, Renes Bañuelos E, Prieto Gutiérrez B, Tornadijo RodrÃguez ME, Fresno Baro JM.
Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues. Foods. 2023; 12(4):902.
https://doi.org/10.3390/foods12040902
Chicago/Turabian Style
Fuentes Choya, Paula, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, MarÃa Eugenia Tornadijo RodrÃguez, and José MarÃa Fresno Baro.
2023. "Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues" Foods 12, no. 4: 902.
https://doi.org/10.3390/foods12040902
APA Style
Fuentes Choya, P., Combarros-Fuertes, P., Abarquero Camino, D., Renes Bañuelos, E., Prieto Gutiérrez, B., Tornadijo RodrÃguez, M. E., & Fresno Baro, J. M.
(2023). Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues. Foods, 12(4), 902.
https://doi.org/10.3390/foods12040902