Students whip up crispy crackers from waste product
Published 28 March 2019 Anna Nieto, Olivia Arbab and Shubha Vasavada The whisked liquid left over when boiling beans and chickpeas – aquafaba – can replace egg whites in providing the right consistency for mayonnaise, cakes and desserts. It has therefore become a popular alternative among vegans, but within the food industry it is rare to find aquafaba as an ingredient. Now, a group of Masters’ de
https://www.lunduniversity.lu.se/article/students-whip-crispy-crackers-waste-product - 2025-05-13