Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation

  1. Bazsefidpar, N.
  2. Ghandehari Yazdi, A.P.
  3. Karimi, A.
  4. Yahyavi, M.
  5. Amini, M.
  6. Ahmadi Gavlighi, H.
  7. Simal-Gandara, J.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2024

Volumen: 435

Type: Article

DOI: 10.1016/J.FOODCHEM.2023.137565 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus