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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Detalhes bibliográficos
Main Authors: Maria Simona Chiş, Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Monica Bota, Sevastiţa Muste
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-01-01
Colecção:Molecules
Assuntos:
biscuits
malt spent rootlets
fatty acids
volatiles
food waste
Acesso em linha:https://www.mdpi.com/1420-3049/25/3/442
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