Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta
Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin
Topics & Concepts
Food scienceFermentationQuality (philosophy)Materials scienceChemistryPhysicsQuantum mechanicsFood composition and propertiesMicrobial Metabolites in Food BiotechnologyFreezing and Crystallization Processes