Baking properties of flour and nutritional value of rye bread with brewer's spent grain

Publication date: October 2021Source: LWT, Volume 150Author(s): Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa-Rygielska
Source: LWT Food Science and Technology - Category: Food Science Source Type: research