Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins

Maria Cermeño, Maria Dermiki, Thanyaporn Kleekayai, Lydia Cope, Rebecca McManus, Chloe Ryan, Manuel Felix, Cal Flynn, Richard J. FitzGerald

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins'. Together they form a unique fingerprint.

Food Science