Answers are grounded in this paper and cite their sources.
The composition, nutrition, sensory, and functional properties of the protein/fiber by‐products remaining after fermentation of cereal products in the production of alcohol and beer are reviewed relative to their use in food. Foods discussed include various bakery, meat, and extruded snacks.
No takes yet. Share an insight, caveat, or question.
Joseph A. Maga (1988) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: