Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins
- DOI
- 10.1016/j.fufo.2021.100085
- Published
- 12
- Container
- Future Foods
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fufo.2021.100085,
title = {Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins},
author = {Maria Cermeño and Maria Dermiki and Thanyaporn Kleekayai and Lydia Cope and Rebecca McManus and Chloe Ryan and Manuel Felix and Cal Flynn and Richard J. FitzGerald},
year = {2021},
journal = {Future Foods},
doi = {10.1016/j.fufo.2021.100085},
url = {https://doi.org/10.1016/j.fufo.2021.100085}
}RIS
TY - JOUR TI - Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins AU - Maria Cermeño AU - Maria Dermiki AU - Thanyaporn Kleekayai AU - Lydia Cope AU - Rebecca McManus AU - Chloe Ryan AU - Manuel Felix AU - Cal Flynn AU - Richard J. FitzGerald PY - 2021 JO - Future Foods DO - 10.1016/j.fufo.2021.100085 UR - https://doi.org/10.1016/j.fufo.2021.100085 ER -
APA
Cermeño, M., Dermiki, M., Kleekayai, T., Cope, L., McManus, R., Ryan, C., Felix, M., Flynn, C., & FitzGerald, R. J. (2021). Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins. Future Foods. https://doi.org/10.1016/j.fufo.2021.100085
Source records
- doaj · retrieved 2026-09-25T11:29:58.519Z