Reducing microbial contamination risk and improving physical properties of plant-based mayonnaise produced using chickpea aquafaba

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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...

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Bibliographic Details
Main Authors:	Muhialdin, Belal J., Mohammed, Nameer Khairullah, Cheok, H. J., Farouk, Abd ElAziem, Meor Hussin, Anis Shobirin
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

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