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Lydia Cope
Lydia Cope
Food science
Hydrolysis
Chemistry
Sensory system
Rheology
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Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins
2021
Maria Cermeño
Maria Dermiki
Thanyaporn Kleekayai
Lydia Cope
Rebecca McManus
Chloe Ryan
Manuel Felix
Cal Flynn
Richard J. FitzGerald
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