Open access
2026
Formulation, optimization and characterization of functional low-fat mozzarella cheese spread with addition of encapsulated strawberry waste
This study investigated the valorization of strawberry waste through green extraction technique using Natural Deep Eutectic Solvents (NADES). The NADES were composed of choline chloride and malic acid (1:1 molar...
Mashal E. Zahra, Iqra Nasim, Aqsa Akhtar et al.
· Sustainable Food Technology · 0 citations