Works (1)

Updated: April 5th, 2024 17:02

2023 journal article

Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp

FOODS, 12(4).

By: D. Garcia n, S. You n, R. Aleman*, J. King*, S. Komarnytsky n, R. Hoskin n, M. Moncada n

author keywords: repurposing; waste; food ingredients; sustainability; value-added
Sources: Web Of Science, ORCID, NC State University Libraries
Added: February 11, 2023

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