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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/98080/1/upm7.pdf http://psasir.upm.edu.my/id/eprint/98080/ http://www.ifrj.upm.edu.my/28%20(03)%202021/14%20-%20IFRJ20357.R1.pdf |
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