Italy’s Ultrasound Boost: Pea Proteins’ Future in Food
In the heart of Italy, a quiet revolution is brewing, one that could reshape the way we think about plant-based proteins and their applications in the food industry. Researchers at the Università Cattolica del Sacro Cuore, led by Fatma Dadi from the
Italy’s Ultrasound Boost: Pea Proteins’ Future in Food Read More »
