Sustainable Use of Fruit and Vegetable By-Products as New Food Ingredients: The Case of Fortified Cereal-Based Products-Reference-Cited by-同舟云学术

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Sustainable Use of Fruit and Vegetable By-Products as New Food Ingredients: The Case of Fortified Cereal-Based Products

Published:2021-10-14 Issue: Volume: Page:
ISSN:
Container-title:The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"
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Author:

Lacivita Valentina,Conte Amalia^ORCID,Del Nobile Matteo Alessandro^ORCID

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/6/1/90/pdf

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. VALORISATION OF GRAPE MARC BY-PRODUCTS IN BEVERAGE INDUSTRY: THE CASE OF FORTIFIED GRAPE JUICE;22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space � Technologies For a Sustainable Future, VOL 22, ISSUE 6.2;2022-12-27

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