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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Detalles Bibliográficos
Autores principales: Amoriello, Tiziana, Mellara, Francesco, Galli, Vincenzo, Amoriello, Monica, Ciccoritti, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7603150/
https://www.ncbi.nlm.nih.gov/pubmed/33086599
http://dx.doi.org/10.3390/foods9101492

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7603150/
https://www.ncbi.nlm.nih.gov/pubmed/33086599
http://dx.doi.org/10.3390/foods9101492

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