Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2020-01-01
|
| Schriftenreihe: | Molecules |
| Schlagworte: | |
| Online-Zugang: | https://www.mdpi.com/1420-3049/25/3/442 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|