Fundamental study of the application of brewers’ spent grain and fermented brewers’ spent grain on the quality of pasta (poster)

Emma Neylon; Aylin Sahin; Emanuele Zannini; Elke Arendt

Fundamental study of the application of brewers’ spent grain and fermented brewers’ spent grain on the quality of pasta (poster)

Emma Neylon
, Aylin Sahin
, Emanuele Zannini
, Elke Arendt

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	4th Food Structure and Functionality Symposium - Duration: 19 Oct 2021 → 20 Oct 2021

Symposium

Symposium	4th Food Structure and Functionality Symposium
Period	19/10/21 → 20/10/21

Cite this

@conference{a390bd13b26742ffa54e6189b740a0f4,

title = "Fundamental study of the application of brewers{\textquoteright} spent grain and fermented brewers{\textquoteright} spent grain on the quality of pasta (poster)",

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

year = "2021",

language = "English (Ireland)",

note = "4th Food Structure and Functionality Symposium ; Conference date: 19-10-2021 Through 20-10-2021",

}