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