Brewers’ spent grain as a food ingredient: Techno-processing properties, nutrition, acceptability, and market

Naibaho, Joncer; Korzeniowska, Małgorzata; Sitanggang, Azis Boing; Lu, Yuyun; Julianti, Elisa

doi:10.1016/j.tifs.2024.104685

Trends in Food Science & Technology

2024

DOI: 10.1016/j.tifs.2024.104685

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Brewers’ spent grain as a food ingredient: Techno-processing properties, nutrition, acceptability, and market

Joncer Naibaho,

Małgorzata Korzeniowska,

Azis Boing Sitanggang

et al.

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Biological properties of bioactive compounds from brewers’ spent grain: Current trends, challenges, and perspectives

Naibaho,

Setiawan,

Korzeniowska

2024

Current Opinion in Food Science

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Biological properties of bioactive compounds from brewers’ spent grain: Current trends, challenges, and perspectives

Naibaho,

Setiawan,

Korzeniowska

2024

Current Opinion in Food Science

View full text Add to dashboard Cite

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Brewers’ spent grain as a food ingredient: Techno-processing properties, nutrition, acceptability, and market

Cited by 1 publication

References 51 publications

Biological properties of bioactive compounds from brewers’ spent grain: Current trends, challenges, and perspectives

Biological properties of bioactive compounds from brewers’ spent grain: Current trends, challenges, and perspectives

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