Potential of Brewer's Spent Grain as a Nutritional Ingredient in Bakery Products.

Autor: Paiva CF; Food and Nutrition Laboratory, Faculty of Pharmaceutical Sciences, Food and Nutrition, University of Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brazil. carolinefpaiva2@gmail.com., Almeida TDSF; Food and Nutrition Laboratory, Faculty of Pharmaceutical Sciences, Food and Nutrition, University of Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brazil., Arelhano GE; Food and Nutrition Laboratory, Faculty of Pharmaceutical Sciences, Food and Nutrition, University of Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brazil., Alvarado AVR; Food and Nutrition Laboratory, Faculty of Pharmaceutical Sciences, Food and Nutrition, University of Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brazil., Menezes MB; Food and Nutrition Laboratory, Faculty of Pharmaceutical Sciences, Food and Nutrition, University of Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brazil., Argandoña EJS; Faculty of Engineering, Federal University of Grande Dourados (UFGD), Dourados, Mato Grosso do Sul, Brazil., Gomes ILA; Faculty of Engineering, Federal University of Grande Dourados (UFGD), Dourados, Mato Grosso do Sul, Brazil., Moya AMTM; Food, Nutrition and Health Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil., Filho PSL; Food, Nutrition and Health Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil., Santos EFD; Food and Nutrition Laboratory, Faculty of Pharmaceutical Sciences, Food and Nutrition, University of Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brazil.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2024 Dec 18; Vol. 80 (1), pp. 12. Date of Electronic Publication: 2024 Dec 18.