Advanced search
Publication Cover
Food Reviews International Volume 4, 1988 - Issue 3
Submit an article Journal homepage
25
Views
2
CrossRef citations to date
0
Altmetric
Original Articles

Food utilization of cereal‐based fermentation fiber/protein by‐products

Joseph A. Maga Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado, 80523, U.S.A.
Pages 331-349 | Published online: 03 Nov 2009
 
Sample our Environment & Agriculture journals, sign in here to start your access, latest two full volumes FREE to you for 14 days

Abstract

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.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.