Profiling brewers' spent grain for composition and microbial ecology at the site of production
By J. Robertson, Kerry J.A. I'Anson, J. Treimo, C. Faulds, T. Brocklehurst, V. Eijsink, Keith W. Waldron. 2010
225 citations recorded by the source corpus.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/1d86323b8a2b934b7f4c649338fa9735ba4d7bd1
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Nutritional evaluation of cookies produced from pigeon pea, cocoyam and sorghum flour blends (2011, background): “The variation in percentage composition of the components is attributable to the variety of the grains used, harvest time, malting and mashing conditions, and the quality and type of adjuncts used during the process (Robertson et al., 2010).”
- Solid wastes in brewing process: A review (2014, background): “It may also contain lipids (between 3.9 and 10%), ash (2.5 to 4.5%), vitamins, amino acids and phenolic compounds (Aliyu and Bala, 2011; Lima, 2010; Robertson et al., 2010; Mussato et al., 2006).”