The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in...

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Bibliographic Details
Main Authors:	Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Anastasija Borisova, Egle Zokaityte, Vita Lele, Vytaute Starkute, Paulina Zavistanaviciute, Dovile Klupsaite, Daiva Zadeike, Grazina Juodeikiene
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2021-03-01
Series:	Frontiers in Microbiology
Subjects:	wheat bread plant drinks by-products fermentation ultrasonication acrylamide bread quality
Online Access:	https://www.frontiersin.org/articles/10.3389/fmicb.2021.652548/full

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