Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design-Reference-Cited by-同舟云学术

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Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design

Published:2022-06 Issue:6 Volume:8 Page:e09514
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Ginindza Angel^ORCID,Solomon W.K.^ORCID,Shelembe J.S.,Nkambule T.P.

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference48 articles.

1. Approved Methods of the American Association of Cereal Chemists,2000

2. Quality and sensory properties of maize flour cookies enriched with soy protein isolate;Adeyeye;Cogent Food and Agric.,2017

3. Effects of rice flour properties on specific volume of one-loaf bread made from rice flour with wheat gluten;Akara;J. Food Sci. Technol. Res.,2009

4. Valorisation of the brewers’ spent grain through sourdough bread making;Aprodu;Int. J. Food Eng.,2017

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