Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer.
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| Title: | Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer. |
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| Authors: | Dall'Acua K; Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil., Klein MP; Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil.; Nutrition Department, Federal University of Health Sciences of Porto Alegre, Porto Alegre 90050-170, Brazil., Tech BI; Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil., Fontana A; Department for Sustainable Food Process (DiSTAS), Faculty of Agriculture, Food and Environmental Sciences, Catholic University of the Sacred Heart, 26100 Cremona, Italy., Crepalde LT; Department of Food Technology, Federal University of Viçosa (UFV), Viçosa 36570-900, Brazil., Wagner R; Department of Food Science and Technology, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, Brazil., de Oliveira FC; Department of Food Science and Technology, Federal University of Santa Maria, Camobi, Santa Maria 97105-900, Brazil., Sant'Anna V; Life and Environmental Area, State University of Rio Grande do Sul, Encantado 95960-000, Brazil. |
| Source: | Microorganisms [Microorganisms] 2025 Jan 02; Vol. 13 (1). Date of Electronic Publication: 2025 Jan 02. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101625893 Publication Model: Electronic Cited Medium: Print ISSN: 2076-2607 (Print) Linking ISSN: 20762607 NLM ISO Abbreviation: Microorganisms Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
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