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)

Emma Neylon
, Laura Nyhan
, 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 - 2021
Event	LAB13 Symposium - Virtual Duration: 23 Aug 2021 → 25 Aug 2021

Conference

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

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",

}