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
·
Lameirao, D
·
Teixeira, AF
·
Romero-Rodríguez, MA
·
Vilela, A
·
Gonçalves, C
Tipo de Documento
Article
Year published
2025
Publicado
in SUSTAINABILITY, ISSN: 2071-1050
Volume: 17, Número: 15, Páginas: 6710 (15)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-105013300644
Wos: WOS:001551153100001
Source Identifiers
ISSN: 2071-1050
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