Upcycling Strategies to Improve the Nutritional Value of Staple Food
This study investigates four agri-food by-products from broccoli, artichokes, asparagus, and pumpkin, processed into powders through either an industrial or a lab-scale drying and milling process. The resulting powders were evaluated for their nutritional characteristics, revealing that industrial p...
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| Główni autorzy: | , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2026-02-01
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| Seria: | Foods |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2304-8158/15/4/620 |
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