The effect of different enzymes on the quality of high-fibre enriched brewer's spent grain breads

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 865-872

  Stojceska, Valentina ^a   Ainsworth, Paul ^a  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Bread technology; Brewer's spent grain; Enzymes

Indexed keywords

ENZYME; PROTEIN CELLUCLAST; PROTEIN LIPOPAN EXTRA; PROTEIN MAXLIFE 85; PROTEIN PENTOPAN MONO;

ARTICLE; BREAD; BREWING; CONTROLLED STUDY; DIETARY FIBER; DOUGH; GRAIN; IMAGE ANALYSIS; NONHUMAN; NUTRITIONAL ASSESSMENT; PROTEIN FUNCTION; WHEAT;

TRITICUM AESTIVUM;

EID: 43449090968     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.074     Document Type: Article

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