Production and Evaluation of the Nutritional and Functional Qualities of “Adakwa” Enriched with Waste Biomass of Traditional Brewer’s Spent Grain as a Functional Staple Food

ISSN Print: 2160-0392
ISSN Online: 2160-0406
www.scirp.net/journal/aces
E-mail: [email protected]

Citations

"Production and Evaluation of the Nutritional and Functional Qualities of “Adakwa” Enriched with Waste Biomass of Traditional Brewer’s Spent Grain as a Functional Staple Food"
written by Tankem Tankem, Pride Ndasi Ngwasiri, Wilson Agwanande Ambindei, Makebe Calister Wingang, Ngwa Martin Ngwabie, Martin Benoit Ngassoum, Ejoh Richard Aba,
published by Advances in Chemical Engineering and Science, Vol.13 No.4, 2023

has been cited by the following article(s):

[1]	Physiological, morphological and phytochemical responses of maize to abiotic responses
	Journal of Life and Social Sciences, 2023

[1]	Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles Foods, 2025 DOI:10.3390/foods14010095

[2]	Transformation of Brewer’s Spent Grain Through Solid-State Fermentation: Implications for Nutrition and Health Recycling, 2025 DOI:10.3390/recycling10050170

[3]	Mechanical thermal and emission assessment of olive pruning residues for sustainable biofuel production Scientific Reports, 2025 DOI:10.1038/s41598-025-23751-z

[4]	PHYSIOLOGICAL, MORPHOLOGICAL AND PHYTOCHEMICAL RESPONSES OF MAIZE TO ABIOTIC RESPONSES Journal of Life and Social Sciences, 2023 DOI:10.64013/bbasrjlifess.v2023i1.18