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Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins

  • Maria Cermeño
  • , Maria Dermiki
  • , Thanyaporn Kleekayai
  • , Lydia Cope
  • , Rebecca McManus
  • , Chloe Ryan
  • , Manuel Felix
  • , Cal Flynn
  • , Richard J. FitzGerald
  • University of Limerick
  • Atlantic Technological University
  • University of Seville
  • Kerry Group

Research output: Contribution to journal › Article › peer-review

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