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

Research output: Contribution to journal › Article › peer-review

68 Citations (Scopus)

Access to Document

@article{f2d7813a9f19435bb8c0e76d4cf3f57a,

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",

}

TY - JOUR

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

Y1 - 2013

UR - http://www.scopus.com/inward/record.url?eid=2-s2.0-84873335124&partnerID=MN8TOARS

U2 - 10.1016/j.jfoodeng.2012.12.005

DO - 10.1016/j.jfoodeng.2012.12.005

M3 - Article

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -