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Journal: Sustainability, 2025
Volume: 17
Number: 6710
6710
Article: Multidimensional Evaluation of Local Rye Bread Fortified with Whey as a Model for Food Waste Valorization: From Recipe Development to Consumer Acceptance
Authors: by Márcio Moura-Alves, João Mota, Diogo Lameirão, Ana Francisca Teixeira, Cristina Saraiva, María Ángeles Romero-Rodríguez, Alice Vilela and Carla Gonçalves
Link: https://www.mdpi.com/2071-1050/17/15/6710

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