Báez, J.; Fernández-Fernández, A.M.; Briozzo, F.; DÃaz, S.; Dorgans, A.; Tajam, V.; Medrano, A.
Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation. Biol. Life Sci. Forum 2021, 6, 100.
https://doi.org/10.3390/Foods2021-11024
AMA Style
Báez J, Fernández-Fernández AM, Briozzo F, DÃaz S, Dorgans A, Tajam V, Medrano A.
Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation. Biology and Life Sciences Forum. 2021; 6(1):100.
https://doi.org/10.3390/Foods2021-11024
Chicago/Turabian Style
Báez, Jessica, Adriana Maite Fernández-Fernández, Federico Briozzo, SofÃa DÃaz, Agustina Dorgans, Valentina Tajam, and Alejandra Medrano.
2021. "Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation" Biology and Life Sciences Forum 6, no. 1: 100.
https://doi.org/10.3390/Foods2021-11024
APA Style
Báez, J., Fernández-Fernández, A. M., Briozzo, F., DÃaz, S., Dorgans, A., Tajam, V., & Medrano, A.
(2021). Effect of Enzymatic Hydrolysis of Brewer’s Spent Grain on Bioactivity, Techno-Functional Properties, and Nutritional Value When Added to a Bread Formulation. Biology and Life Sciences Forum, 6(1), 100.
https://doi.org/10.3390/Foods2021-11024
