Article Versions Notes

Ramu Ganesan A, Hoellrigl P, Mayr H, Martini Loesch D, Tocci N, Venir E, Conterno L. The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain. Foods. 2023; 12(19):3524. https://doi.org/10.3390/foods12193524

Ramu Ganesan, Abirami, Philipp Hoellrigl, Hannah Mayr, Demian Martini Loesch, Noemi Tocci, Elena Venir, and Lorenza Conterno. 2023. "The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain" Foods 12, no. 19: 3524. https://doi.org/10.3390/foods12193524

Ramu Ganesan, A., Hoellrigl, P., Mayr, H., Martini Loesch, D., Tocci, N., Venir, E., & Conterno, L. (2023). The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain. Foods, 12(19), 3524. https://doi.org/10.3390/foods12193524