Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace

Published 2012 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer’s spent grain and apple pomace
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 116, Issue 2, Pages 362-368
Publisher
Elsevier BV
Online
2012-12-08
DOI
10.1016/j.jfoodeng.2012.12.005

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.