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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for

Marcello Alinovi1, Barbara Prandi1, Martina Cirlini1

  • 1Department of Food and Drug, University of Parma, viale Parco Area delle Scienze 27/A, Parma, 43124, Italy.

Food Chemistry
|October 18, 2026
PubMed

Keywords:
Allergenicity assessmentImpedometric analysisLAB fermentationPhenolic compoundsRheological characteristicsVolatile profileWater holding capacity

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