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 journalArticlepeer-review

60 Citations (Scopus)
Original languageUndefined/Unknown
JournalJournal of Food Engineering
DOIs
Publication statusPublished - 2013

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