Open AccessPossibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation
Author(s) -
Mine Aslan,
Nilgün Ertaş
Publication year - 2020
Publication title -
harran tarım ve gıda bilimleri dergisi/harran tarım ve gıda bilimleri dergisi :
Language(s) - English
Resource type - Journals
eISSN - 2587-1358
pISSN - 2148-5003
DOI - 10.29050/harranziraat.569397
Subject(s) - food science , mathematics , volume (thermodynamics) , moisture , whole wheat , chemistry , materials science , composite material , physics , quantum mechanics