アクアファバ (Japanese Wikipedia)

Analysis of information sources in references of the Wikipedia article "アクアファバ" in Japanese language version.

refsWebsite

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1revolutionvegetale.com

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cnn.co.jp

“写真特集：環境に優しい代替食品”. CNN.co.jp. 2022年10月18日閲覧。

doi.org

Shim, Youn Young; Mustafa, Rana; Shen, Jianheng; Ratanapariyanuch, Kornsulee; Reaney, Martin J. T. (2018-02-10). “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas” (英語). Journal of Visualized Experiments (132): 56305. doi:10.3791/56305. ISSN 1940-087X. PMC 5912395. PMID 29553544.
Stantiall, Sophie E.; Dale, Kylie J.; Calizo, Faith S.; Serventi, Luca (2018-01). “Application of pulses cooking water as functional ingredients: the foaming and gelling abilities” (英語). European Food Research and Technology 244 (1): 97–104. doi:10.1007/s00217-017-2943-x. ISSN 1438-2377.
Twine, Richard (2018-02). “Materially Constituting a Sustainable Food Transition: The Case of Vegan Eating Practice” (英語). Sociology 52 (1): 166–181. doi:10.1177/0038038517726647. ISSN 0038-0385.

jove.com

Shim, Youn Young; Mustafa, Rana; Shen, Jianheng; Ratanapariyanuch, Kornsulee; Reaney, Martin J. T. (2018-02-10). “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas” (英語). Journal of Visualized Experiments (132): 56305. doi:10.3791/56305. ISSN 1940-087X. PMC 5912395. PMID 29553544.

jst.go.jp

jglobal.jst.go.jp

郡山貴子、中澤美波、森下裕太、飯島久美子「ひよこ豆茹で汁の起泡性の検討と菓子への応用」『日本家政学会大会研究発表要旨集』71st、2019年、60頁、ISSN 0919-6056。

nih.gov

ncbi.nlm.nih.gov

Shim, Youn Young; Mustafa, Rana; Shen, Jianheng; Ratanapariyanuch, Kornsulee; Reaney, Martin J. T. (2018-02-10). “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas” (英語). Journal of Visualized Experiments (132): 56305. doi:10.3791/56305. ISSN 1940-087X. PMC 5912395. PMID 29553544.

pubmed.ncbi.nlm.nih.gov

Shim, Youn Young; Mustafa, Rana; Shen, Jianheng; Ratanapariyanuch, Kornsulee; Reaney, Martin J. T. (2018-02-10). “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas” (英語). Journal of Visualized Experiments (132): 56305. doi:10.3791/56305. ISSN 1940-087X. PMC 5912395. PMID 29553544.

revolutionvegetale.com

“La mousse végétale” (英語). 2022年10月18日閲覧。

sagepub.com

journals.sagepub.com

Twine, Richard (2018-02). “Materially Constituting a Sustainable Food Transition: The Case of Vegan Eating Practice” (英語). Sociology 52 (1): 166–181. doi:10.1177/0038038517726647. ISSN 0038-0385.

springer.com

link.springer.com

Stantiall, Sophie E.; Dale, Kylie J.; Calizo, Faith S.; Serventi, Luca (2018-01). “Application of pulses cooking water as functional ingredients: the foaming and gelling abilities” (英語). European Food Research and Technology 244 (1): 97–104. doi:10.1007/s00217-017-2943-x. ISSN 1438-2377.

worldcat.org

search.worldcat.org

Shim, Youn Young; Mustafa, Rana; Shen, Jianheng; Ratanapariyanuch, Kornsulee; Reaney, Martin J. T. (2018-02-10). “Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas” (英語). Journal of Visualized Experiments (132): 56305. doi:10.3791/56305. ISSN 1940-087X. PMC 5912395. PMID 29553544.
Stantiall, Sophie E.; Dale, Kylie J.; Calizo, Faith S.; Serventi, Luca (2018-01). “Application of pulses cooking water as functional ingredients: the foaming and gelling abilities” (英語). European Food Research and Technology 244 (1): 97–104. doi:10.1007/s00217-017-2943-x. ISSN 1438-2377.
Twine, Richard (2018-02). “Materially Constituting a Sustainable Food Transition: The Case of Vegan Eating Practice” (英語). Sociology 52 (1): 166–181. doi:10.1177/0038038517726647. ISSN 0038-0385.
郡山貴子、中澤美波、森下裕太、飯島久美子「ひよこ豆茹で汁の起泡性の検討と菓子への応用」『日本家政学会大会研究発表要旨集』71st、2019年、60頁、ISSN 0919-6056。