Rhizopus oligosporus biomass as a food ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity

International Journal of Gastronomy and Food Science 2026

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Authors: Alessandra Massa, M. Delgado Placeres, Eneko Axpe, L.J. Rothschild, C. Carrero-Carralero

DOI: 10.1016/j.ijgfs.2026.101410

Cited by: 0

References: 48

Fields of Study & Subjects

Plant and Biological Electrophysiology Studies Olfactory and Sensory Function Studies Agriculture Sustainability and Environmental Impact

References 48