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Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers’ Spent Grains
Nowadays, brewers’ spent grains (BSG) is considered the most abundant and low-cost brewing by-products, presenting a great potential as a functional food ingredient. Since BSG is rich in dietary fiber and protein, it can be a raw material of interest in bakery products. However, blending wheat flour...
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| Udgivet i: | Foods |
|---|---|
| Main Authors: | , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7603150/ https://ncbi.nlm.nih.gov/pubmed/33086599 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101492 |
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