Plant and Biological Electrophysiology StudiesOlfactory and Sensory Function StudiesAgriculture Sustainability and Environmental Impact

Rhizopus oligosporus biomass as a food ingredient for sweet and savory emulsions: a comparative consumer study to enhance product development biodiversity

A. Massa, M. Delgado Placeres, E. Axpe, L. Rothschild, C. Carrero-Carralero

2026.3.1International Journal of Gastronomy and Food Science

DOI: 10.1016/j.ijgfs.2026.101410

Abstract

Abstract is not available.

Citation format

MASSA, A., et al. Rhizopus oligosporus biomass as a food ingredient for sweet and savory emulsions: A comparative consumer study to enhance product development biodiversity. International Journal of Gastronomy and Food Science, 2026, 43: 101410.