The Impact of Brewer's Spent Grain on Noodle Quality and Composition.

Alfaro GMS, Clare SJ, Brueggeman RS, Finnie SM, Kiszonas AM

DOI: 10.1111/1750-3841.71428
Published: 2026 Sep
Container: Journal of food science
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71428,
  title = {The Impact of Brewer's Spent Grain on Noodle Quality and Composition.},
  author = {Alfaro GMS and Clare SJ and Brueggeman RS and Finnie SM and Kiszonas AM},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71428},
  url = {https://doi.org/10.1111/1750-3841.71428}
}

RIS

TY  - JOUR
TI  - The Impact of Brewer's Spent Grain on Noodle Quality and Composition.
AU  - Alfaro GMS
AU  - Clare SJ
AU  - Brueggeman RS
AU  - Finnie SM
AU  - Kiszonas AM
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71428
UR  - https://doi.org/10.1111/1750-3841.71428
ER  -

APA

GMS, A., SJ, C., RS, B., SM, F., & AM, K. (2026). The Impact of Brewer's Spent Grain on Noodle Quality and Composition.. Journal of food science. https://doi.org/10.1111/1750-3841.71428

Source records

pubmed · retrieved 2026-09-25T13:00:47.529Z