Nutritional evaluation of spent grains from sorghum malts and maize grit

Author:

Adewusi Steve R. A.,Ilori Matthew O.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference23 articles.

1. Omole TA, Oke OL, Mfon BP (1976). Carrot leaf protein: Preliminary trials with whole leaf using rabbits. Nutr Rep Intl 14: 173?178.

2. Prentice N, D'Appolonia BL (1977). High fiber bread containing brewers' spent grains. Cereal Chem 54: 1084?1087.

3. Finley W, Hanamoto MM (1980). Milling and baking properties of dried brewers' grains. Cereal Chem 57: 166?168.

4. Wall JS, Wu YV, Kwolek WF, Bookwalter GN, Warner K (1984). Corn distillers' grains and other by-products of alcohol production in blended foods, 1: Compositional and nutritional studies. Cereal Chem 61: 504?508.

5. Morad MM, Doherty CA, Rooney LW (1984). Utilization of dried distillers' grain from sorghum in baked food systems. Cereal Chem 61: 409?414.

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