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                                       Details for article 22 of 63 found articles
 
 
  Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins
 
 
Title: Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins
Author: Cermeño, Maria
Dermiki, Maria
Kleekayai, Thanyaporn
Cope, Lydia
McManus, Rebecca
Ryan, Chloe
Felix, Manuel
Flynn, Cal
FitzGerald, Richard J.
Appeared in: Future foods
Paging: Volume 4 () nr. C pages p.
Year: 2021
Contents:
Publisher: Published by Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 22 of 63 found articles
 
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