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

Jessica Báez,Adriana Maite Fernández-Fernández, Federico Briozzo, Sofía Díaz, Agustina Dorgans, Valentina Tajam,Alejandra Medrano

The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"（2021）

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