Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta (Poster presentation)

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

Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta (Poster presentation)

School of Food and Nutritional Sciences

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

Original language	English (Ireland)
Publication status	Published - 2021
Event	LAB13 Symposium - Virtual Duration: 23 Aug 2021 → 25 Aug 2021

Conference

Conference	LAB13 Symposium
Period	23/08/21 → 25/08/21

LAB13 Symposium
Nyhan, L. (Participant)
21 Aug 2021
Activity: Participating in or organising an event › Participating in a conference, workshop, ...

Cite this

@conference{d759e191a672422abb88748429e6cc93,

title = "Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta (Poster presentation)",

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

year = "2021",

language = "English (Ireland)",

note = "LAB13 Symposium ; Conference date: 23-08-2021 Through 25-08-2021",

}

Fundamental study of the application of brewers spent grain and fermented brewers spent grain on the quality of pasta (Poster presentation)

Conference

Activities

LAB13 Symposium

Cite this