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Journal: Biol. Life Sci. Forum, 2021
Volume: 6
Number: 100
100
Article: Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation
Authors: by Jessica Báez, Adriana Maite Fernández-Fernández, Federico Briozzo, Sofía Díaz, Agustina Dorgans, Valentina Tajam and Alejandra Medrano
Link: https://www.mdpi.com/2673-9976/6/1/100

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