Iris Uniroma1 Prodmetadata only
From waste to taste. Application of fermented spent rootlet ingredients in a bread system
brewing by-product, by-product valorisation, circular bio-economy, lactic acid bacteria fermentation, malting by-product, sustainability
This document is indexed with metadata only — full text is not available in the archive for this record.
Open the official source ↗
Record · ID 250644
Conceptio Open Knowledge Archive — every document is proof-bundled with source, license, and retrieval metadata.