Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein-Reference-Cited by-同舟云学术

Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein

Published:2020-10-10 Issue:11 Volume:85 Page:3943-3953
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shih Yi‐Ting¹,Wang Wenjun¹,Hasenbeck Aimee²,Stone Dave²,Zhao Yanyun¹^ORCID

Affiliation:

1. Department of Food Science and Technology Oregon State University Corvallis Oregon 97331 USA

2. Food Innovation Center Oregon State University Portland Oregon 97209 USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15483

Reference36 articles.

1. SENSORY AND PHYSICAL PROPERTIES OF MUFFINS MADE WITH WAXY WHOLE WHEAT FLOUR

2. One-step process for producing prebiotic arabino-xylooligosaccharides from brewer's spent grain employing Trichoderma species

3. Consumer demand for nutrition versus taste in four major food categories

4. Effect of incorporation of goji berry by-product on biochemical, physical and sensory properties of selected bakery products

5. Effect of thickening agents, based on soluble dietary fiber, on the availability of calcium, iron, and zinc from infant formulas

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