Fermentation as a tool to revitalise brewers’ spent grain and elevate technofunctional properties and nutritional value in high fibre bread (Oral presentation)

Emma Neylon; Laura Nyhan; Alice Jaeger; Elke Arendt; Emanuele Zannini; Aylin Sahin

Fermentation as a tool to revitalise brewers’ spent grain and elevate technofunctional properties and nutritional value in high fibre bread (Oral presentation)

Emma Neylon
, Laura Nyhan
, Alice Jaeger
, Elke Arendt
, Emanuele Zannini
, Aylin Sahin

School of Food and Nutritional Sciences

University College Cork

Research output: Contribution to conference › Abstract › peer-review

Original language	English (Ireland)
Publication status	Published - 2022
Event	8th International Symposium on Sourdough - Bolzano, Italy Duration: 14 Jun 2022 → 17 Jun 2022

Conference

Conference	8th International Symposium on Sourdough
Country/Territory	Italy
City	Bolzano
Period	14/06/22 → 17/06/22

Cite this

@conference{941f93c6b56d482e9f0f213a1ee29425,

title = "Fermentation as a tool to revitalise brewers{\textquoteright} spent grain and elevate technofunctional properties and nutritional value in high fibre bread (Oral presentation)",

author = "Emma Neylon and Laura Nyhan and Alice Jaeger and Elke Arendt and Emanuele Zannini and Aylin Sahin",

year = "2022",

language = "English (Ireland)",

note = "8th International Symposium on Sourdough ; Conference date: 14-06-2022 Through 17-06-2022",

}

TY - CONF

T1 - Fermentation as a tool to revitalise brewers’ spent grain and elevate technofunctional properties and nutritional value in high fibre bread (Oral presentation)

AU - Neylon, Emma

AU - Nyhan, Laura

AU - Jaeger, Alice

AU - Arendt, Elke

AU - Zannini, Emanuele

AU - Sahin, Aylin

PY - 2022

Y1 - 2022

M3 - Abstract

T2 - 8th International Symposium on Sourdough

Y2 - 14 June 2022 through 17 June 2022

ER -