Brewers’ spent grain as a food ingredient: Techno-processing properties, nutrition, acceptability, and market-Reference-Cited by-同舟云学术

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Brewers’ spent grain as a food ingredient: Techno-processing properties, nutrition, acceptability, and market

Published:2024-10 Issue: Volume:152 Page:104685
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Naibaho Joncer^ORCID,Korzeniowska Małgorzata,Sitanggang Azis Boing,Lu Yuyun,Julianti Elisa

Publisher

Elsevier BV

Reference59 articles.

1. Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products;Ačkar;Innovative Food Science & Emerging Technologies,2018

2. Recycling potential of brewer's spent grains for circular biorefineries;Agrawal;Current Opinion in Green and Sustainable Chemistry,2023

3. Volarisation of Brewer's spent grain for noodles preparation and its potential assessment against obesity;Anisha;International Journal of Food Science and Technology,2023

4. Valorisation of the brewers' spent grain through sourdough bread making;Aprodu;International Journal of Food Engineering,2017

5. Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers' spent grain and apple pomace;Awolu;Journal of Food Science and Technology,2016

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