Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins - Concepedia

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Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins

38

Citations

30

References

2019

Year

C. Severini, Rossella Caporizzi, Anna Fiore, Ilde Ricci, Oral Mehmet Onur, Antonio Derossi

Food ChemistrySpent Espresso CoffeeSustainable SourceSensory Effects

References

	Year	Citations

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