Upcycling Brewers’ Spent Grain: The Development of Muffins and Biomarker Response After Consuming Muffins for 8-Weeks in Healthy Adults From Randomized-Controlled Trial

Brewers’ spent grain (BSG), the most abundant by-product of the brewing industry, consist of malted barley residue leftover from beer production and are rich in fiber and protein. This study examined whether regular consumption of upcycled BSG flour can modulate blood biomarkers of cardiovascular di...

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Veröffentlicht in:	Current developments in nutrition 2020-06, Vol.4 (Supplement_2), p.745-745, Article nzaa052_014
Hauptverfasser:	Combest, Shannon, Warren, Cynthia, Patterson, Mindy
Format:	Artikel
Sprache:	eng
Schlagworte:	Food Science and Nutrition
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