Quality Characteristics of a Milk Alternative Made from Brewer’s Spent Yeast (Saccharomyces cerevisiae)
Author:
Affiliation:
1. Department of Food Science and Technology, Jeonbuk National University
Publisher
The Korean Society of Food Science and Nutrition
Link
https://pdf.medrang.co.kr/JKFN/2024/053/JKFN053-05-07.pdf
Reference26 articles.
1. A review of the analytical methods used for beer ingredient and finished product analysis and quality control
2. Boateng M, Okai DB, Frimpong YO, et al. Wet brewers' spent grains and wet brewers' spent yeast: problems associated with their usage and suggested solutions: a case study of the Ejisu- Juaben Municipality of Ghana. Livestock Research for Rural Development. 2015. 27:5. https://lrrd.cipav.org.co/lrrd27/1/boat27005.htm.
3. Nutrient density and nutritional value of milk and plant-based milk alternatives
4. Interfacial, and emulsifying properties nexus of green pea protein fractions: Impact of pH and salt
5. Creaming stability of oil in water (O/W) emulsions: Influence of pH on soybean protein–lecithin interaction
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