Valorisation of industrial bread waste using enzymatic treatment and sourdough fermentation

Abstract

Open access

7th International Conference on Microbial Diversity Agrifood Microbiota as a Tool for a Sustainable Future, pp.232-232

Microbial Diversity 2023 (Parma, 26/09/2023–29/09/2023)

2023

Handle:

https://hdl.handle.net/10863/39347

Files and links (1)

pdf

Open Access

Title: Valorisation of industrial bread waste using enzymatic treatment and sourdough fermentation
Creators: Alessandro Stringari
Kashika Arora
Andrea Polo
Raffaella Di Cagno
CG Rizzello
M Ampollini
Marco Gobbetti
Publication Details: 7th International Conference on Microbial Diversity Agrifood Microbiota as a Tool for a Sustainable Future, pp.232-232
Conference: Microbial Diversity 2023 (Parma, 26/09/2023–29/09/2023)
Publisher: SIMTREA
Number of pages: 1
Identifiers: (UNIBZ)70464035
991006732695701241
Scopus ID: n.a.
Academic Unit: Faculty of Agricultural, Environmental and Food Sciences
Faculty of Agricultural, Environmental and Food Sciences
Faculty of Agricultural, Environmental and Food Sciences
Faculty of Agricultural, Environmental and Food Sciences
Faculty of Agricultural, Environmental and Food Sciences
Language: English
Resource Type: Abstract
Author Names String: Stringari A, Arora K, Polo A, Di Cagno R, Rizzello CG, Ampollini M, Gobbetti M

39 File views/ downloads

10 Record Views