2021peer-reviewed32 citations
Baking properties of flour and nutritional value of rye bread with brewer's spent grain
Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa‐Rygielska
LWT
Concepts
Food scienceWheat flourOrganolepticAbsorption of waterStarchChemistrySofteningDietary fiber