Dietary Fiber from Brewer’s Spent Grain as a Functional Ingredient in Bread Making Technology
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Elsevier
Reference35 articles.
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1. Food-based uses of brewers spent grains: Current applications and future possibilities;Food Bioscience;2023-08
2. Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers;Food Research International;2023-08
3. Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain;Frontiers in Food Science and Technology;2022-06-22
4. Potential health effects of brewers’ spent grain as a functional food ingredient assessed by markers of oxidative stress and inflammation following gastro-intestinal digestion and in a cell model of the small intestine;Food & Function;2022
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