Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Aquafaba> ?p ?o }
Showing triples 1 to 53 of
53
with 100 triples per page.
- Aquafaba abstract "Aquafaba, or chickpea brine, is the liquid from canned chickpeas, used as an egg substitute because of its function as an emulsifier, leavening agent, and foaming agent.Vegan baker Goose Wohlt coined the term aquafaba (\"bean liquid\") to describe the liquid, which French chef Joël Roessel discovered could be used in recipes much like egg whites. Joël Roessel purports that the most likely agent that causes the liquid to foam is the saponins contained therein.Aquafaba has been used to create meringues, macarons, nougat and other products that normally require the use of eggs, making them suitable for people with egg allergies, vegans and lacto-vegetarians.There is currently no scientific consensus on the chemical properties of aquafaba and why it mimics egg whites so effectively. Seed proteins, including albumins and globulins, as well as soluble fibers, sugars, and glycosides have been proposed as contributing to the similarity.".
- Aquafaba thumbnail Aquafaba_vegan_meringue_kisses.jpg?width=300.
- Aquafaba wikiPageExternalLink index.html.
- Aquafaba wikiPageID "47001349".
- Aquafaba wikiPageLength "2901".
- Aquafaba wikiPageOutDegree "28".
- Aquafaba wikiPageRevisionID "708304497".
- Aquafaba wikiPageWikiLink Albumin.
- Aquafaba wikiPageWikiLink Category:Chickpea_dishes.
- Aquafaba wikiPageWikiLink Category:Vegan_cuisine.
- Aquafaba wikiPageWikiLink Chickpea.
- Aquafaba wikiPageWikiLink Chickpea_bread.
- Aquafaba wikiPageWikiLink Dietary_fiber.
- Aquafaba wikiPageWikiLink Egg.
- Aquafaba wikiPageWikiLink Egg_allergy.
- Aquafaba wikiPageWikiLink Egg_substitutes.
- Aquafaba wikiPageWikiLink Egg_white.
- Aquafaba wikiPageWikiLink Emulsion.
- Aquafaba wikiPageWikiLink Foaming_agent.
- Aquafaba wikiPageWikiLink Globulin.
- Aquafaba wikiPageWikiLink Glycoside.
- Aquafaba wikiPageWikiLink Joël_Roessel.
- Aquafaba wikiPageWikiLink Lacto_vegetarianism.
- Aquafaba wikiPageWikiLink Leavening_agent.
- Aquafaba wikiPageWikiLink Macaron.
- Aquafaba wikiPageWikiLink Meringue.
- Aquafaba wikiPageWikiLink Nougat.
- Aquafaba wikiPageWikiLink Protein.
- Aquafaba wikiPageWikiLink Saponin.
- Aquafaba wikiPageWikiLink Sugar.
- Aquafaba wikiPageWikiLink Veganism.
- Aquafaba wikiPageWikiLink Vegetarian_cuisine.
- Aquafaba wikiPageWikiLink File:Aquafaba_vegan_meringue_kisses.jpg.
- Aquafaba wikiPageWikiLinkText "Aquafaba".
- Aquafaba wikiPageWikiLinkText "aquafaba".
- Aquafaba wikiPageUsesTemplate Template:Cooking-stub.
- Aquafaba wikiPageUsesTemplate Template:Reflist.
- Aquafaba subject Category:Chickpea_dishes.
- Aquafaba subject Category:Vegan_cuisine.
- Aquafaba hypernym Liquid.
- Aquafaba type ChemicalCompound.
- Aquafaba comment "Aquafaba, or chickpea brine, is the liquid from canned chickpeas, used as an egg substitute because of its function as an emulsifier, leavening agent, and foaming agent.Vegan baker Goose Wohlt coined the term aquafaba (\"bean liquid\") to describe the liquid, which French chef Joël Roessel discovered could be used in recipes much like egg whites.".
- Aquafaba label "Aquafaba".
- Aquafaba sameAs Q19820584.
- Aquafaba sameAs Aquafaba.
- Aquafaba sameAs Guŝakvo.
- Aquafaba sameAs אקוופאבה.
- Aquafaba sameAs m.013f9qj8.
- Aquafaba sameAs Q19820584.
- Aquafaba wasDerivedFrom Aquafaba?oldid=708304497.
- Aquafaba depiction Aquafaba_vegan_meringue_kisses.jpg.
- Aquafaba homepage index.html.
- Aquafaba isPrimaryTopicOf Aquafaba.