Household fermentation of leftover bread to nutritious food
Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize l...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2022
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/278866/1/Household%20fermentation%20of%20leftover%20bread%20to%20nutritious%20food.pdf |