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Journal: Foods, 2023
Volume: 12
Number: 902
902
Article: Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
Authors: by Paula Fuentes Choya, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, María Eugenia Tornadijo Rodríguez and José María Fresno Baro
Link: https://www.mdpi.com/2304-8158/12/4/902

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