Author(s): Danielle Horner, Emily Huneycutt and B Burgin Ross
This paper represents a project completed in an experimental food class at the University of North Carolina at Greensboro, as a component of the DPD program in preparing students to enter a Dietetic Internship. The project focused on the use of aquafaba and flax seed as egg white replacers in a meringue- based confectionary, French Macarons.
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