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Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta

Brewers’ spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four maca...

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Detalles Bibliográficos
Autores principales:	Nocente, Francesca, Natale, Chiara, Galassi, Elena, Taddei, Federica, Gazza, Laura
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7996885/ https://www.ncbi.nlm.nih.gov/pubmed/33652761 http://dx.doi.org/10.3390/foods10030502

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