HIGHLIGHTS
- who: Varvara Andreou and collaborators from the Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi, Greece have published the research: Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation, in the Journal: Sustainability 2022, 14, x FOR PEER REVIEW accumulation of /2022/
SUMMARY
The development of two different widely consumed sauces was studied: a tomato-based sauce with the addition of pasteurized liquid AW, and a white sauce (oil-to-water emulsion) with the addition of AW powder (spray-dried AW). For control . . .
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