From surplus bread to burger using filamentous fungi at bakeries: Techno-economical evaluation
A novel approach of utilizing unsold bread at bakeries as a substrate for the fermentative production of a fungal food product have been developed. Techno-economic feasibility of implementing on-site solid-state fermentation in small-scale bakeries in Sweden to recover 10 kg/day surplus bread using...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-06-01
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| Series: | Cleaner Environmental Systems |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266678942100012X |