Baking properties of flour and nutritional value of rye bread with brewer's spent grain
Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa‐Rygielska
Topics & Concepts
Food scienceWheat flourOrganolepticAbsorption of waterStarchChemistrySofteningDietary fiberBarley flourDietary fibreResistant starchMathematicsBotanyBiologyStatisticsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications