The Benefits of Spent Grain

References:

[1] Steiner, J., et al. “Brewer’s spent grain: source of value-added polysaccharides for the food industry in reference to the health claims.” Eur Food Res Technol, vol. 241, 2015, pp. 303-315.

[2] Lynch, Kieran M., et al. “Brewers’ spent grain: a review with an emphasis on food and health.” The Institute of Brewing & Distilling, vol. 122, 2016, pp. 553-568.

[3] Ikram, Sana, et al. “Composition and Nutrient Value Proposition of Brewers Spent Grain.” Journal of Food Science, vol. 82, no. 10, 2017, pp. 2232-2242.

[4] Prentice, N., D’Appolonia, B.L., 1977. High-fiber bread containing brewers’ spent grain. Cereal Chemistry 54, 1084–1095.

[5] Lynch, Kieran M., et al. “Brewers’ spent grain: a review with an emphasis on food and health.” The Institute of Brewing & Distilling, vol. 122, 2016, pp. 553-568.

[6]  Lynch, Kieran M., et al. “Brewers’ spent grain: a review with an emphasis on food and health.” The Institute of Brewing & Distilling, vol. 122, 2016, pp. 553-568.

[7] Stojceska, Valentina. “Brewer’s Spent Grain From By-Product to Health: A Rich Source of Functional Ingredients.” Flour and Breads and their Fortification in Health and Disease Prevention, Elsevier, 2019, pp. 189-197.

[8] Mussato, Solange, et al. “Brewers’ Spent Grain: Generation, Characteristics and Potential Applications.” Journal of Cereal Science, Jan 2006, pp. 1-14.