Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta

MLA

Martin Vogelsang-O’Dwyer, et al. “Rejuvenated Brewer’s Spent Grain: The Impact of Two BSG-Derived Ingredients on Techno-Functional and Nutritional Characteristics of Fibre-Enriched Pasta.” Innovative Food Science & Emerging Technologies, vol. 68, Mar. 2021, p. 102633. EBSCOhost, https://doi.org/10.1016/j.ifset.2021.102633.

APA

Martin Vogelsang-O’Dwyer, Giacomo Cattaneo, Aylin W. Sahin, Steffen Münch, Daniel Valdeperez, Kate Hardiman, Patrick O’Riordan, Elke K. Arendt, & Jonas J. Atzler. (2021). Rejuvenated Brewer’s Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta. Innovative Food Science & Emerging Technologies, 68, 102633. https://doi.org/10.1016/j.ifset.2021.102633

Chicago

Martin Vogelsang-O’Dwyer, Giacomo Cattaneo, Aylin W. Sahin, Steffen Münch, Daniel Valdeperez, Kate Hardiman, Patrick O’Riordan, Elke K. Arendt, and Jonas J. Atzler. 2021. “Rejuvenated Brewer’s Spent Grain: The Impact of Two BSG-Derived Ingredients on Techno-Functional and Nutritional Characteristics of Fibre-Enriched Pasta.” Innovative Food Science & Emerging Technologies 68 (March): 102633. doi:10.1016/j.ifset.2021.102633.