The Effect of Using Aquafaba from Various Brands of Chickpeas (Cicer arietinum L.) as an Egg Replacer in French Meringue Production on Physical, Chemical, and Sensory Characteristics
收藏NIAID Data Ecosystem2026-05-02 收录
数据链接：
官方服务：
资源简介：
Data and Data analysis of "The Effect of Using Aquafaba from Various Brands of Chickpeas (Cicer arietinum L.) as an Egg Replacer in French Meringue Production on Physical, Chemical, and Sensory Characteristics"
创建时间：
2024-11-06
相关数据集
暂无相关数据集
