Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins
-
Published:2021-12
Issue:
Volume:4
Page:100085
-
ISSN:2666-8335
-
Container-title:Future Foods
-
language:en
-
Short-container-title:Future Foods
Author:
Cermeño MariaORCID,
Dermiki Maria,
Kleekayai Thanyaporn,
Cope Lydia,
McManus Rebecca,
Ryan Chloe,
Felix ManuelORCID,
Flynn Cal,
FitzGerald Richard J.ORCID
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献