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Page 1
From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System.
Foods. 2023 Apr 6;12(7):1549. doi: 10.3390/foods12071549.
Foods. 2023.
PMID: 37048370
Free PMC article.
Fermentation as a Tool to Revitalise Brewers' Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread.
Neylon E, Arendt EK, Zannini E, Sahin AW.
Neylon E, et al.
Foods. 2021 Jul 15;10(7):1639. doi: 10.3390/foods10071639.
Foods. 2021.
PMID: 34359509
Free PMC article.
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