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Rejuvenated brewer's spent grain: the impact of two BSG-der..:
Sahin, Aylin W
;
Hardiman, Kate
;
Atzler, Jonas J
...
102633. , 2021
Link:
http://hdl.handle.net/10468/14206
RT Journal T1
Rejuvenated brewer's spent grain: the impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta
UL https://suche.suub.uni-bremen.de/peid=base-ftunivcollcork:oai:cora.ucc.ie:10468_14206&Exemplar=1&LAN=DE A1 Sahin, Aylin W A1 Hardiman, Kate A1 Atzler, Jonas J A1 Vogelsang-O'Dwyer, Martin A1 Valdeperez, Daniel A1 Münch, Steffen A1 Cattaneo, Giacomo A1 O'Riordan, Patrick A1 Arendt, Elke K PB Elsevier YR 2021 K1 BSG K1 Plant protein K1 Fibre fortification K1 Glycaemic index K1 Bread dough quality K1 Gluten network K1 Nutritional value JF 102633 LK http://hdl.handle.net/10468/14206 DO http://hdl.handle.net/10468/14206 SF ELIB - SuUB Bremen
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