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Sicilian Whey: Utilization of Ricotta Whey in the Production of Value-Added Artisanal Beers

Document Type

Article

Author

Pasta, C.; Caccamo, M.; Petriglieri, R.; Difalco, A.; Farina, G.; Belvedere, G.; Marino, G.; Marino, V.M.; Garavaldi, A.; Musi, V.; Alcaine, S.D.

Source

In: Fermentation. (Fermentation, January 2024, 10(1))

Subject

Language

English

ISSN

23115637

Online Access

Full Text (Gale Academic Onefile) Full Text (ProQuest Central) Web of Science JCR 저널정보 Scopus Find it@PNU

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