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	Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake
	Mustafa, Rana[1]; He, Yue[2]; Shim, Youn Young[1,3,4]; Reaney, Martin J. T.[1,3,4]
	2018
卷号	53期号:10页码:2247
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4617472
专题	暨南大学
作者单位	1.[1]Univ Saskatchewan, Dept Plant Sci, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada 2.[2]Univ Saskatchewan, Dept Chem & Biol Engn, 51 Campus Dr, Saskatoon, SK S7N 5A9, Canada 3.[3]Prairie Tide Chem Inc, 102 Melville St, Saskatoon, SK S7J 0R1, Canada 4.[4]Jinan Univ, Dept Food Sci & Engn, Guangdong Saskatchewan Oilseed Joint Lab, 601 Huangpu Ave West, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Mustafa, Rana[1],He, Yue[2],Shim, Youn Young[1,3,4],et al. Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake[J],2018,53(10):2247.
APA	Mustafa, Rana[1],He, Yue[2],Shim, Youn Young[1,3,4],&Reaney, Martin J. T.[1,3,4].(2018).Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake.,53(10),2247.
MLA	Mustafa, Rana[1],et al."Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake".53.10(2018):2247.

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