From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System
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DOI: 10.3390/foods12071549
Abstract: The process of upcycling and incorporating food by-products into food systems as functional ingredients has become a central focus of research. Barley rootlets (BR) are a by-product of the malting and brewing industries that can… read more here.
Keywords: waste taste; fermented spent; taste application; rootlet ingredients ... See more keywords