Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique by Nicola Mangieri, Gerardo Rosciano, Davide Porcellato, Anja Ruud Winther, Ivano De Noni, Daniela Fracassetti, Roberto Foschino, Ileana Vigentini

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