Neylon, E., Arendt, E. K., Zannini, E., & Sahin, A. W. (2021). Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread. Foods.
Chicago ZitierstilNeylon, Emma, Elke K. Arendt, Emanuele Zannini, und Aylin W. Sahin. "Fermentation As a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread." Foods 2021.
MLA ZitierstilNeylon, Emma, Elke K. Arendt, Emanuele Zannini, und Aylin W. Sahin. "Fermentation As a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread." Foods 2021.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.