Aquafaba from Korean Soybean I: A Functional Vegan Food Additive
The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (<i>a.k.a.</i> aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applicatio...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/10/2433 |