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

A. Ktenioudaki, N. O'Shea, E. Gallagher

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title = "Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer's spent grain and apple pomace",

author = "A. Ktenioudaki and N. O'Shea and E. Gallagher",

year = "2013",

doi = "10.1016/j.jfoodeng.2012.12.005",

language = "Undefined/Unknown",

journal = "Journal of Food Engineering",

issn = "0260-8774",

publisher = "Elsevier",

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T1 - Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer's spent grain and apple pomace

AU - Ktenioudaki, A.

AU - O'Shea, N.

AU - Gallagher, E.

PY - 2013

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DO - 10.1016/j.jfoodeng.2012.12.005

M3 - Article

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

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