Comparative Study on Consumer Acceptability of Bread Produced with Composite Flour Fermented by YeasAbstracts This study investigated the sensory acceptability of bread produced from composite flour (wheat, air potato and cassava)...
Proximate Analysis, Lipid Profile, Microbiological and Pigment Characterization of Chlorella Dry PowAbstracts Aims: The aim of this work was to investigate the massive production of Chlorella with food purposes. The second objective was...
Solid State Fermentation Based Olive Pomace Using Streptomyces Strains: A Preliminary StudyAbstracts This study represents a preliminary investigation aimed to assess the possibility to recycle and valorize olive pomace by solid...