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Journal: Fermentation, 2024
Volume: 10
Number: 19
19
Article: Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers
Authors: by Catia Pasta, Margherita Caccamo, Rosario Petriglieri, Antonio Difalco, Giovanni Farina, Giovanni Belvedere, Giovanni Marino, Vita Maria Marino, Anna Garavaldi, Valeria Musi and Samuel D. Alcaine
Link: https://www.mdpi.com/2311-5637/10/1/19

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