A study developed ice cream wafers using whole-wheat flour and waste from the legume hulling and milling process. The data obtained are promising
Danilo Balbi
A study developed ice cream wafers using whole-wheat flour and waste from the legume hulling and milling process. The data obtained are promising
A study has developed a green methodology for recovering the biomolecules of this high added-value ingredient
It is called ‘Natural Tartaric Acid’ and allows natural tartaric acid to be clearly distinguished from synthetic tartaric acid
Fluorescence spectroscopy, supported by advanced chemometric tools, represents an alternative technique for quantifying this antioxidant in complex matrices
