Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough (2023)

Authors:
Autor USP: LANNES, SUZANA CAETANO DA SILVA - FCF
Unidade: FCF
DOI: 10.1002/cche.10654
Subjects: CERVEJA; PANIFICAÇÃO; BAGAÇOS
Language: Inglês
Imprenta:
- Publisher place: Hoboken
- Date published: 2023
Source:
- Título: Cereal Chemistry
- ISSN: 0009-0352
- Volume/Número/Paginação/Ano: v. 100, n. 3, p. 752-761, 2023

Informações sobre o DOI: 10.1002/cche.10654 (Fonte: oaDOI API)

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ABNT

FREITAS, Fabio Patrik Pereira de e STEEL, Caroline Joy e LANNES, Suzana Caetano da Silva. Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough. Cereal Chemistry, v. 100, n. 3, p. 752-761, 2023Tradução . . Disponível em: https://doi.org/10.1002/cche.10654. Acesso em: 09 out. 2024.
APA

Freitas, F. P. P. de, Steel, C. J., & Lannes, S. C. da S. (2023). Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough. Cereal Chemistry, 100( 3), 752-761. doi:10.1002/cche.10654
NLM

Freitas FPP de, Steel CJ, Lannes SC da S. Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough [Internet]. Cereal Chemistry. 2023 ; 100( 3): 752-761.[citado 2024 out. 09 ] Available from: https://doi.org/10.1002/cche.10654
Vancouver

Freitas FPP de, Steel CJ, Lannes SC da S. Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough [Internet]. Cereal Chemistry. 2023 ; 100( 3): 752-761.[citado 2024 out. 09 ] Available from: https://doi.org/10.1002/cche.10654