Sustainable, carbonated, non-alcoholic beverages using leftover bread
Alessandra Massa, Eneko Axpe, Eneko Atxa, Igor Hernández
Topics & Concepts
Food scienceAspergillus oryzaeKefirFermentationSteamed breadEthanol fermentationSaccharomycesYeastSensory analysisMathematicsChemistryBacteriaBiologyLactic acidSaccharomyces cerevisiaeGeneticsBiochemistryTea Polyphenols and EffectsSensory Analysis and Statistical MethodsFermentation and Sensory Analysis