Original language | Undefined/Unknown |
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Journal | Journal of Food Engineering |
DOIs | |
Publication status | Published - 2013 |
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)