Sensory Properties of Fermented Blends of Sunflower Press Cake and Whey
Harald Rohm(Technische Universität Dresden), Isabel Hernando(Universitat Politècnica de València), Susanne Struck(Technische Universität Dresden), Ivano De Noni(University of Milan), Ana Salvador(Instituto de Agroquímica y Tecnología de Alimentos), Sophie Morejón Caraballo(Technische Universität Dresden), Empar Llorca(Universitat Politècnica de València), Roberto Foschino(University of Milan), Sofia Mendo(University of Milan), Stefano Cattaneo(University of Milan)
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