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Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification

Joncer Naibaho1, Małgorzata Korzeniowska1

  • 1Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland.

Journal of Food Science
|April 25, 2021
PubMed

Keywords:
agro-industrial byproductbrewers’ spent graindietary fiberfiber modificationphysical properties

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