Impact of solid-state fermented Brewer's spent grains incorporation in biscuits on nutritional, physical and sensorial properties
Author:
Funder
Government of Singapore Ministry of Education
Publisher
Elsevier BV
Subject
Food Science
Reference64 articles.
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4. From Brew to Table: Unleashing the potential of spent grains protein;Journal of Cereal Science;2024-05
5. Impact of Brewers’ Spent Grain-Containing Biscuit on Postprandial Glycaemic Response in Individuals with Metabolic Syndrome: A Crossover Randomised Controlled Trial;Nutrients;2024-03-21
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