Author: Manley, Marena
Similar Items: Effect of substituting baking water with brewer's spent grain supernatant on the micro-structure and crumb structure of white wheat flour bread
- Die bakmoontlikhede van pelgrim koring
- Influence of waxy wheat flour blends on dough and bread baking quality as well as shelf life
- Effects of Aframomum danielli (powder and extracts) on the nutritional, physcio-chemical and sensory properties of wheat flour bread
- Techno-economic analysis of the valorisation of brewers spent grains: Production of xylitol and xylo-oligosaccharides
- Stress relaxation test as a predictor of bread flour quality
- Film functionality of prolamins extracted from barley and sorghum brewers' spent grain