Author:
Bazsefidpar Nooshin,Ghandehari Yazdi Amir Pouya,Karimi Amin,Yahyavi Matin,Amini Mahdi,Ahmadi Gavlighi Hassan,Simal-Gandara Jesus
Funder
Consorcio Interuniversitario do Sistema Universitario de Galicia
Universidade de Vigo
Subject
General Medicine,Food Science,Analytical Chemistry
Reference37 articles.
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5. Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins;Cermeño;Future Foods,2021
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