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Feasibility of Extruded Brewer's Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet

María Belén Gutiérrez-Barrutia1,2, María Dolores Del Castillo2, Patricia Arcia1,3

  • 1Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay.

Foods (Basel, Switzerland)
|May 28, 2022
PubMed

Keywords:
amino acidsantioxidantsbrewer’s spent graindietary fiberextrusionnutrition securityproteinssustainability

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