Fortification of dairy-free yoghurt with bioactive protein from solid-state fermented brewers’ spent grain
High-protein food products were gaining popularity due to growing health awareness. Brewers’ spent grain (BSG), a brewing by-product, has been recognised as a potential source of bioactive protein for functional food development. In this study, protein from solid-state fermented BSG (FBSGP) demonstr...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500143X |
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