New Article in Journal of Cereal Science

Recently Published in Journal of Cereal Science

DRIFT-FOOD is proud to share our new article just published in the Journal of Cereal Science  entitled Brewer’s Spent Grain (BSG) as an ingredient for leavened bread making: challenges and opportunities.

https://doi.org/10.1016/j.jcs.2025.104223

Authors: Pérez-Alva A., Sandra Teresita Martín-del-Campo S.T.,  Baigts-Allende D.K.