Animal Science and Food Technology

Oksana Chepurna

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Application of brewer’s spent grain in the technology of protein texturates for the meat processing industry


Oksana Chepurna, Oksana Shtonda
Keywords: utilisation; gluten; soy flour; protein; organoleptic evaluation; microbiological

Chepurna, O., & Shtonda, O. (2024). Application of brewer’s spent grain in the technology of protein texturates for the meat processing industry. Animal Science and Food Technology, 15(4), 120-131. https://doi.org/10.31548/animal.4.2024.120