An insight into the use of extruded brewers’ spent grain as a healthy human snack ingredient. Effects on food structure, sensory quality, satiety and gastrointestinal tolerance
Reduced in sugar biscuits made with fructooligosaccharides (15.2%) and 0%, 8% and 17% of extruded brewers' spent grain (EBSG) were formulated as a healthy snack. The investigation aimed to study the impact of the formulation on technological parameters, sensory attributes and gastrointestinal effect...
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| Muut tekijät: | , , |
| Aineistotyyppi: | article |
| Kieli: | englanti |
| Julkaistu: |
2025
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| Aiheet: | |
| Linkit: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32951 |
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