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    Study of the Technological Properties of <i>Pedrosillano</i> Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues

    Study of the Technological Properties of <i>Pedrosillano</i> Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues by Paula Fuentes Choya, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, María Eugenia Tornadijo Rodríguez, José María Fresno Baro

    Published 2023-02-01
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