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Aquafaba(chickpea cooking water) can be replaced as a good emulsifier and foaming stabilizer with Blackbean cooking water(Aquablackbean)
- 제목
- Aquafaba(chickpea cooking water) can be replaced as a good emulsifier and foaming stabilizer with Blackbean cooking water(Aquablackbean)
- 저자
- 신원선
- 발행일
- 2020-11-23
- 학회명
- 2nd Food Innovation and Engineering (FOODIE) Asia Conference