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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2020
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| Materias: | |
| 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 |