Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

Vriesekoop, F, Haynes, A, van der Heijden, N et al. (3 more authors) (2021) Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread. Fermentation, 7 (2). 96. ISSN 2311-5637

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Keywords: sourdough; spent grain; crumb; crust; lactic acid; acetic acid; solid-state fermentation
Dates:
  • Published: 10 June 2021
  • Accepted: 9 June 2021
  • Published (online): 10 June 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 19 Jul 2021 10:13
Last Modified: 19 Jul 2021 10:13
Status: Published
Publisher: MDPI
Identification Number: https://doi.org/10.3390/fermentation7020096

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