Open AccessNutritional properties of bread with the addition of brewing spent grains
Author(s) -
Владимир Владимирович Житков,
Борис Николаевич Федоренко,
А. В. Быков
Publication year - 2021
Publication title -
health, food and biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2712-7648
DOI - 10.36107/hfb.2020.i4.s75
Subject(s) - brewing , food science , ingredient , organoleptic , chemistry , flavour , polyphenol , wheat bread , fiber , raw material , dietary fiber , wheat flour , antioxidant , biochemistry , fermentation , organic chemistry