Upcycling brewer’s spent grain to develop sustainable hybrid yogurts

Food and Humanity 2026 Open access

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Authors: María Paula Méndez‐Galarraga, Patricia Arcia, Ana Curutchet, Mariana Rodríguez-Arzuaga

DOI: 10.1016/j.foohum.2026.101352

Cited by: 1

References: 42

Fields of Study & Subjects

Probiotics and Fermented Foods Agriculture Sustainability and Environmental Impact Food composition and properties

References 42