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Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins |
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Titel: |
Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins |
Auteur: |
Cermeño, Maria Dermiki, Maria Kleekayai, Thanyaporn Cope, Lydia McManus, Rebecca Ryan, Chloe Felix, Manuel Flynn, Cal FitzGerald, Richard J. |
Verschenen in: |
Future foods |
Paginering: |
Jaargang 4 () nr. C pagina's p. |
Jaar: |
2021 |
Inhoud: |
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Uitgever: |
Published by Elsevier B.V. |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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