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Journal: Foods, 2026
Volume: 15
Number: 542
542
Article: Utilization of Tomato Pomace Powder as a Bioactive Ingredient in Semi-Hard Cheese Production: A Study on Nutritional Profile and Sensory Qualities
Authors: by Florina Stoica, Roxana Nicoleta Rațu, Iuliana Motrescu, Gabriela Râpeanu, Oana Emilia Constantin, Irina Gabriela Cara, Denis Țopa and Gerard Jităreanu
Link: https://www.mdpi.com/2304-8158/15/3/542

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