Open access
Oct 2026
Quality of cookies supplemented with various levels of chrysanthemum tea residue powder
In the context of promoting circular economy and zero waste strategies in the food industry, valorization of food by-products into new food ingredients is a promising approach to enhance sustainable development. Chrysanthemum (Chrysanthemum indicum L.) tea residue (CTR), a by-product that is often discarded after extra...
T. T. Tran, T. T. Nguyen, L. Y. Nguyễn et al.
· Food Research · 0 citations