Sustainable, carbonated, non-alcoholic beverages using leftover bread
Author:
Publisher
Elsevier BV
Subject
Cultural Studies,Food Science
Reference36 articles.
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1. From waste to wellness: a review on the harness of food industry by‐products for sustainable functional food production;International Journal of Food Science & Technology;2024-09-10
2. Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food;Systems Microbiology and Biomanufacturing;2024-07-09
3. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters;Foods;2024-03-21
4. Fermented Beverages Revisited: From Terroir to Customized Functional Products;Fermentation;2024-01-14
5. Development of a fermented plant-based beverage from discarded bread flour;LWT;2023-06
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