Browsing by Author "Laddomada, Barbara"
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Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling
Pasqualone, Antonella; Laddomada, Barbara; Boukid, Fatma; De Angelis, Davide; Summo, Carmine (Foods, 2020-11-20) Funcionalitat i Seguretat AlimentàriaUpcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at ...