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
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https://dataverse.harvard.edu/citation?persistentId=doi:10.7910/DVN/HQMUFE
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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"
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Harvard Dataverse
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2024-11-06
