2018•Unpublished venueRequires access

Physicochemical and sensory evaluation of bread with different proportions of brewer's spent barley grain flour as fiber supply.

Ângela Moraes Teixeira, Natasha Sékula, Bernd Randolf Müller, José Raniere Mazile Vidal Bezerra, Maurício Rigo

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Key concepts: Food science, Fiber, Wheat flour, Chemistry, Mathematics, Agronomy, Environmental science, Biology

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Physicochemical and sensory evaluation of bread with different proportions of brewer's spent barley grain flour as fiber supply. — Research Paper | ScholarLens