From stale bread and brewers spent grain to a new food source using edible filamentous fungi
Author:
Affiliation:
1. Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
2. Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
Funder
Swedish Agency for Economic and Regional Growth
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,General Medicine,Bioengineering,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/21655979.2020.1768694
Reference95 articles.
1. Life cycle assessment of supermarket food waste
2. Consumer perception and behaviour regarding sustainable protein consumption: A systematic review
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