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A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet)
The dairy industry faces a daunting challenge in managing acid whey (AW), a byproduct of Greek yogurt manufacturing that is costly to dispose of and challenging to incorporate into other food products. However, recent studies have demonstrated that AW can be transformed into a viable white powder by...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10119097/ https://www.ncbi.nlm.nih.gov/pubmed/37081016 http://dx.doi.org/10.1038/s41598-023-32204-4 |