Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment-Reference-Cited by-同舟云学术

Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment

Published:2021-04-25 Issue:5 Volume:86 Page:1532-1551
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Naibaho Joncer¹^ORCID,Korzeniowska Małgorzata¹^ORCID

Affiliation:

1. Department of Functional Food Products Development, Faculty of Biotechnology and Food Science Wrocław University of Environmental and Life Sciences Wrocław Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15714

Reference126 articles.

1. Characterisation of corn extrudates with the addition of brewers’ spent grain as a raw material for the production of functional batters;Żelaziński T.;Acta Scientiarum Polonorum Technologia Alimentaria,2017

2. By‐products from brewery industry as the attractive additives to the extruded cereals food;Żelaziński T.;Carpathian Journal of Food Science and Technology,2018

3. Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

4. UTILIZATION OF BREWERS SPENT GRAIN (BSG) IN MAKING FUNCTIONAL YOGHURT

5. Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''

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