Application of coffee and wine byproduct extracts as novel ingredients in sustainable functional yogurts
Trabajo presentado a la 5th International ISEKI_Food Conference: >The food system approach: new challenges for education, research and industry>, celebrada en Stuttgart (Alemania) del 3 al 5 de julio de 2018.
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | póster de congreso biblioteca |
| Published: |
2018
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| Online Access: | http://hdl.handle.net/10261/194986 |
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