Variability of brewer's spent grain within a brewery

Food Chemistry

Volumn 80, Issue 1, 2003, Pages 17-21

  Santos, M ^a   Jimenez J J ^a   Bartolome B ^b   Gomez Cordoves C ^b   Del Nozal, M J ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Barley; Brewer's spent grain; Freeze drying; Freezing; Oven drying

Indexed keywords

FAT; PHENOL DERIVATIVE; PROTEIN;

ARTICLE; ASH; BREWING; DESICCATION; ECONOMIC ASPECT; FAT CONTENT; FOOD ANALYSIS; FOOD COMPOSITION; FOOD HANDLING; FOOD PRESERVATION; FOOD PROCESSING; FREEZING; PROTEIN CONTENT; WASTE;

FRAXINUS; HORDEUM VULGARE SUBSP. VULGARE; HUMULUS LUPULUS;

EID: 0037210474     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00229-7     Document Type: Article

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