Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages
Bread wastage is a growing concern in many developed countries. This research aimed to explore the biovalorization of market surplus bread for the development of probiotic-fermented beverages in a zero-waste approach. Bread slurries with different initial total solid contents were inoculated with pr...
Main Authors: | Thuy-Linh Nguyen, Mingzhan Toh, Yuyun Lu, Sebastian Ku, Shao-Quan Liu |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-01-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/3/250 |
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