Valorisation of brewers’ spent grain for the development of novel beverage and food products

Author:

Lamas Daniela Lorena,Gende Liesel Brenda

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays);Acosta-Estrada;Journal of Cereal Science,2014

2. Acosta O. M., Terán, W. L. (2014). Elaboración de una bebida funcional a base de cebada (Hordeum vulgare) y cacao en polvo (Theobroma cacao L.), edulcorado con stevia (Stevia rebaudiana Bertoni). Chrome extension://efaidnbmnnnibpcajpcglclefindmkaj/, http://repositorio.utn.edu.ec/bitstream/123456789/2687/1/03%20EIA%20349%20TESIS.pdf.

3. Bagazo de cervecería como ingrediente en el desarrollo de panificados. Impacto del rotulado en la intención de compra y aceptabilidad;Arcia;INNOTEC Revista del laboratorio tecnológico del Uruguay,2018

4. Official Methods of Analysis -Association of Official Analytical Chemists,2005

5. Vegetable milks and their fermented derivative products;Bernat;International Journal of Food Studies,2014

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