Upcycling of a by-product of the brewing production chain as an ingredient in the formulation of functional shortbreads

Author:

Sileoni Valeria,Alfeo Vincenzo,Bravi Elisabetta,Belardi Ilary,Marconi Ombretta

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference46 articles.

1. AACC Approved Methods of Analysis, (2000). 11th Edition, Approved Methods of the American Association of Cereal Chemists, AACC International, St. Paul, MN, U.S.A.

2. Brewer's Spent Grain A Review of Its Potentials and Applications;Aliyu;African Journal of Biotechnology,2011

3. Analytica EBC, (2008). Method Collection from European Brewery Convention, Nurnberg, Germany, High Molecular Weight β-Glucan Content of Malt: Enzymatic Method, 4.16.1.

4. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

5. AOAC Official Methods of Analysis (1986). Method n. 985.29, Total dietary fiber in foods. Enzymatic- Gravimetric method.

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