Sensory Evaluation of Prototypes of Novel Dishes and Recipes Based on Underutilized Foods
Background and objectives: Since the beginning of the 20th century, more than 75% of genetic diversity has been lost. As a result of this homogenization, thousands of cultivated and wild food plants are no longer used, although they have high nutritional value. This work aims to develop recipes for...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-02-01
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| Series: | Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2504-3900/91/1/378 |
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