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...

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Hlavní autoři:	Maria Simona Chiş, Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Monica Bota, Sevastiţa Muste
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2020-01-01
Edice:	Molecules
Témata:	biscuits malt spent rootlets fatty acids volatiles food waste
On-line přístup:	https://www.mdpi.com/1420-3049/25/3/442
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