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Journal: Foods, 2023
Volume: 12
Number: 902
Article:
Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
Authors:
by
Paula Fuentes Choya, Patricia Combarros-Fuertes, Daniel Abarquero Camino, Erica Renes Bañuelos, Bernardo Prieto Gutiérrez, MarÃa Eugenia Tornadijo RodrÃguez and José MarÃa Fresno Baro
Link:
https://www.mdpi.com/2304-8158/12/4/902
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