Novel food materials: Fundamentals and applications in sustainable food systems for food processing and safety

RAMÓN MORCILLO MARTÍNEDUARDO ESPINOSA VICTOR2026-01-292026-01-29202310.1016/j.fbio.2023.1030132-s2.0-85170256653https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/36886BiochemistryFood ScienceNovel food materials: Fundamentals and applications in sustainable food systems for food processing and safetyresearch article