Brewer's spent grain (BSG) as an ingredient for leavened bread making: challenges and opportunities
Alexa Pérez‐Alva, S.T. Martín-del-Campo, Diana K. Baigts-Allende
Topics & Concepts
Leavening agentIngredientFood scienceChemistryFermentationFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications