Using LAB‐fermented whey for developing bioactive edible films based on purple sweet potato flour/potato starch
Article in International Journal of Food Science & Technology (February 2024)
The most recent citing publications are shown below. View all 11 publications that cite this research output on Dimensions.
Article in International Journal of Food Science & Technology (February 2024)
Article in Food Research International (February 2024)
Article in Antioxidants (December 2023)