Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread
Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires...
Main Authors: | Emma Neylon, Elke K. Arendt, Emanuele Zannini, Aylin W. Sahin |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-07-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/7/1639 |
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