Development of low-calorie high protein cookies by replacing solid-fat with Brewer’s spent grains protein-based oleogel
The demand for alternate fats to conventional solid fats is rising due to their positive impact on a healthy lifestyle. By utilizing the structure-forming properties of Brewer’s spent grains (BSG) protein, the protein oleogel has been fabricated using beeswax and Grape pomace oil (GPO) by sous-vide...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Frontiers Media S.A.
2026-07-01
|
| Rangatū: | Frontiers in Sustainable Food Systems |
| Ngā marau: | |
| Urunga tuihono: | https://www.frontiersin.org/articles/10.3389/fsufs.2026.1870051/full |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|