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Food utilization of cereal‐based fermentation fiber/protein by‐products

 

作者: JosephA. Maga,  

 

期刊: Food Reviews International  （Taylor Available online 1988）
卷期: Volume 4, issue 3  

页码: 331-349

 

ISSN:8755-9129

 

年代: 1988

 

DOI:10.1080/87559128809540836

 

出版商: Taylor & Francis Group

 

数据来源: Taylor

 

摘要:

The composition, nutrition, sensory, and functional properties of the protein/fiber by‐products remaining after fermentation of cereal products in the production of alcohol and beer are reviewed relative to their use in food. Foods discussed include various bakery, meat, and extruded snacks.

 

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