by
Esen, Berna, author.
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as vegan mayonnaise-based salad dressings prepared using chickpea aquafaba and plant-based milk
by
Doğruer, Ilgın, author.
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chickpea-carob flours) and triple composite flours (chickpea-hazelnut-carob flours) were assessed. The findings
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by
Barış Kavur, Pelin, author.
Format:
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ultrasonic homogenization (US) to prepare a composite of chitosan (CHI) with chickpea proteins (CP) (CHI:CP
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