Dataset generated during the study "Spray-drying of chickpea aquafaba: evaluation of physical and techno-functional properties"
收藏REDU2025-01-01 更新2026-05-11 收录
下载链接：
https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/J1YKTS
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资源简介：
The experimental data present the physicochemical characterization of aquafaba powders produced using maltodextrin and gum arabic as carrier materials, in relation to water activity, hygroscopicity, sorption isotherms, saponins, morphology, and also the rheological characterization of meringue formulations prepared with the powder. This work was supported by the São Paulo Research Foundation – FAPESP through the Thematic Project (grant #2019/27354-3).
提供机构：
. Faculdade de Engenharia de Alimentos)
创建时间：
2025-01-01
