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Effect of Brewery Spent Grain Level and Fermentation Time on the Quality of Bread
BSG (brewery spent grain) is the most frequent by-product from the beer industry, which is high in protein, fiber, and minerals. This research was carried out to improve the nutritional content of bread by adding BSG to wheat flour. In this study, five levels (0%, 5%, 10%, 15%, and 20%) of BSG blend...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Hindawi
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8890889/ https://www.ncbi.nlm.nih.gov/pubmed/35252439 http://dx.doi.org/10.1155/2022/8704684 |