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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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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Amoriello, Tiziana, Mellara, Francesco, Galli, Vincenzo, Amoriello, Monica, Ciccoritti, Roberto
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
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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