Nutritional and sensory parameters of amazake from the recycling of stale bread

已完结 10 由 hxx 发布于 2024/7/9 19:38:33

DOI:10.1016/j.wasman.2024.06.028
作者：Anna Starzyńska-Janiszewska , Bożena Stodolak , Jana Štefániková , Patrícia Joanidis , Barbara Mickowska , Marek Šnirc
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Stale bread is a waste product with a potential to be recycled. One way to manage this waste material is to process it by fermentation for the purpose of food production. This paper proposes

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