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    Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation

    Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation by Jessica Báez, Adriana Maite Fernández-Fernández, Federico Briozzo, Sofía Díaz, Agustina Dorgans, Valentina Tajam, Alejandra Medrano

    Published 2021-10-01
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