Valorization of Shiitake mushroom by-products through confection of pies and rissoles

Sustainability relies on a rational utilization of the natural resources as well as minimization of impacts resulting from industry. In the case of the food industry, in which the raw-materials used are biological (animal or vegetable) products, many of the generated residues or by-products contain...

Full description

Bibliographic Details
Main Author: Guiné, Raquel (author)
Other Authors: Gonçalves, Inês (author), Correia, Paula (author), Florença, Sofia (author)
Format: conferenceObject
Language:eng
Published: 2018
Subjects:
Added value
Residue valorisation
Sensory characteristics
Textural properties
Online Access:http://hdl.handle.net/10400.19/5132
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/5132

Internet

http://hdl.handle.net/10400.19/5132

Similar Items