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: | Youn Young Shim, Yue He, Ji Hye Kim, Jae Youl Cho, Venkatesh Meda, Wan Soo Hong, Weon-Sun Shin, Sang Jin Kang, Martin J. T. Reaney |
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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 |
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