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Aquafaba(chickpea cooking water) can be replaced with soybean(Glycine max) cooking water as a good emulsifier and foaming stabilizer
- Authors
- 신원선
- Issue Date
- 23-Nov-2020
- Conference Name
- 2nd Food Innovation and Engineering (FOODIE) Asia Conference
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Collections - 서울 생활과학대학 > 서울 식품영양학과 > 2. Conference Papers
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Related Researcher
- Shin, Weon Sun
- COLLEGE OF HUMAN ECOLOGY (DEPARTMENT OF FOOD & NUTRITION)