Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise : recipe optimization and storage stability
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2020-05-01
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Raikos, V, Hayes, H & Ni, H 2020, 'Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise : recipe optimization and storage stability', International Journal of Food Science and Technology, vol. 55, no. 5, pp. 1935-1942. https://doi.org/10.1111/ijfs.14427