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Published on 09 Jan 2024
Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels
doi 10.3389/fnut.2023.1260076
- 1,905 views
- 2 citations
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Valorization and Application of Fruit and Vegetables Waste and By-Products
Valorization and Application of Fruit and Vegetables Waste and By-Products
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Frontiers in Nutrition
- Nutrition and Food Science Technology
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