Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique
Nicola Mangieri(University of Milan), Ileana Vigentini(University of Milan), Daniela Fracassetti(University of Milan), Anja Ruud Winther(Norwegian University of Life Sciences), Ivano De Noni(University of Milan), Gerardo Rosciano(Politecnico di Milano), Davide Porcellato(Norwegian University of Life Sciences), Roberto Foschino(University of Milan)
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