Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance

AuthID
 P-019-NWB
8
Author(s)
Moura-Alves, M
·
Mota, J
·
Lameirão, D
·
Teixeira, AF
·
Romero-Rodríguez, MÁ
·
Vilela, A
·
Gonçalves, C
Document Type
Article
Year published
2025
Published
in Sustainability
Volume: 17, Issue: 15, Pages: 6710
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