The roles of brewers’ spent grain derivatives in coconut-based yogurt-alternatives: Microstructural characteristic and the evaluation of physico-chemical properties during the storage
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference63 articles.
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1. Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods;Heliyon;2023-08
2. Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges;Journal of Agricultural and Food Chemistry;2023-07-10
3. Spent Grain: A Functional Ingredient for Food Applications;Foods;2023-04-04
4. Soy-based yogurt-alternatives enriched with brewers’ spent grain flour and protein hydrolysates: Microstructural evaluation and physico-chemical properties during the storage;LWT;2023-03
5. Structural characterization and partial properties of dextran produced by Leuconostoc mesenteroides RSG7 from pepino;Frontiers in Microbiology;2023-02-02
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