Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba
Aquafaba is obtained by soaking different types of legumes and utilised in the production of several plant-based foods due to its functional properties. The present work aimed to evaluate the effects of aquafaba produced by soaking chickpeas at different durations on the safety, physicochemical prop...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2021
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/98080/ http://psasir.upm.edu.my/id/eprint/98080/1/upm7.pdf |