Published in
Elsevier, International Journal of Gastronomy and Food Science, (18), p. 100177, 2019
DOI: 10.1016/j.ijgfs.2019.100177
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Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology
Journal article published in 2019 by
Tomás Lafarga,
Silvia Villaró,
Gloria Bobo,
Ingrid Aguiló-Aguayo 
This paper was not found in any repository, but could be made available legally by the author.
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