Industrial upcycling of almond skin through production of novel brioches

Authors: Giuliana Garofalo, Raimondo Gaglio, Enrico Viola, Monica Rosa Loizzo, Natale Badalamenti, Maurizio Bruno, Francesco Sottile, Vincenzo Sicari, Antonietta Cerulli, Sonia Piacente, Nicola Francesca, Luca Settanni

Source: Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101143- (2024)

Subject Terms: Almond by-products, Shelf life, Functional brioches, Sensory evaluation, Sourdough, Agriculture (General), S1-972, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2666154324001807; https://doaj.org/toc/2666-1543

Access URL: https://doaj.org/article/3483a14ccf8b433b84733c295ee08c96