Sensory properties and aromatic composition of baked snacks containing brewer's spent grain

Journal of Cereal Science

Volumn 57, Issue 3, 2013, Pages 384-390

  Ktenioudaki, Anastasia ^a   Crofton, Emily ^b   Scannell, Amalia G M ^b   Hannon, John A ^a   Kilcawley, Kieran N ^a   Gallagher, Eimear ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Baking; Crispiness; Fibre; Volatile compounds

Indexed keywords

TRITICUM AESTIVUM;

EID: 84877147810     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.01.009     Document Type: Article

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