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.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Ano de publicación: 2024

Volume: 435

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2023.137565 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus