Works (1)

Updated: April 11th, 2023 10:13

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

co-author countries: United States of America 🇺🇸
author keywords: repurposing; waste; food ingredients; sustainability; value-added
Sources: Web Of Science, ORCID
Added: February 11, 2023