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From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System
The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can be valorised using lactic acid bacteria fermentation. This research inv...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094320/ https://www.ncbi.nlm.nih.gov/pubmed/37048370 http://dx.doi.org/10.3390/foods12071549 |