Dried Distillers’Grains with Solubles: Particle Size Effects on Volume and Acceptability of Baked Products
- 1 September 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (5) , 1323-1326
- https://doi.org/10.1111/j.1365-2621.1991.tb04763.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' GrainsJournal of Food Science, 1989
- The Neutral Detergent Fiber, Acid Detergent Fiber, Crude Fiber, and Lignin Contents of Distillers’ Dried Grains with SolublesJournal of Food Science, 1987
- Corn Distillers' Dried Grains with Solubles and Corn Distillers’Dried Grains: Dry Fractionation and CompositionJournal of Food Science, 1982
- Nutritional Characteristics of Distiller's Spent GrainJournal of Food Science, 1982
- Evaluation of the Quality of Cookies Supplemented with Distillers' Dried Grain FloursJournal of Food Science, 1982