Resultados de búsqueda - Emma Neylon

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread por Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin

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From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System por Emma Neylon, Laura Nyhan, Emanuele Zannini, Aylin W. Sahin, Elke K. Arendt

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Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets por Emma Neylon, Laura Nyhan, Emanuele Zannini, Thomas Monin, Steffen Münch, Aylin W. Sahin, Elke K. Arendt

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Rootlets, a Malting By-Product with Great Potential por Emma Neylon, Elke K. Arendt, Kieran M. Lynch, Emanuele Zannini, Paolo Bazzoli, Thomas Monin, Aylin W. Sahin

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Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread por Małgorzata Borowska, Lilit Ispiryan, Emma Neylon, Aylin W. Sahin, Craig P. Murphy, Emanuele Zannini, Elke K. Arendt, Aidan Coffey

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