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Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin

Document Type

Article

Author

Gaglio, R.; Viola, E.; Moschetti, G.; Settanni, L.; Francesca, N.; Tesoriere, L.; Attanzio, A.; Frazzitta, A.; Maggio, A.; Badalamenti, N.; Bruno, M.; Franciosi, E.; Sottile, F.

Source

In: International Journal of Food Microbiology. (International Journal of Food Microbiology, 16 June 2023, 395)

Subject

Language

English

ISSN

18793460
01681605

Online Access

Full Text (ScienceDirect) Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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