nutritionandfoodfacts.com
Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake
by Rana Mustafa, Yue He, Youn Young Shim, Martin J. T. Reaney First published: 07 May 2018, from Wiley Online Library Summary Aquafaba, the viscous liquid resulting from cooking chickpeas in water …