Non-Conventional Brewers’ Spent Grains, an Alternative Raw Material in Bread-Making
The main objective of this experiment was to investigate the technological potential of upcycling unsparged non-conventional brewers’ spent grains (BSGs) in bread-making and assess the comparative quality of bread enriched with non-fermented and lactic acid-fermented BSGs obtained from mashes brewed...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-10-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/13/21/3442 |
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