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My bibliography Save this articleIncorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation
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- Varvara Andreou & Sofia Chanioti & Panagiota Stergiou & George Katsaros, 2021. "Valorization of the Olive Oil Production Residue: Healthy Ingredient for Developing High Value-Added Spread," Sustainability, MDPI, vol. 13(24), pages 1-18, December.
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yogurt acid whey; tomato sauce; food emulsion; novel sauces; added value;All these keywords.
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