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Autor:
Meeke Ummels, Lonneke JanssenDuijghuijsen, Jurriaan J. Mes, Claire van der Aa, Ron Wehrens, Diederik Esser
Publikováno v:
Nutrients, Vol 15, Iss 14, p 3196 (2023)
Valorization and utilization of brewers’ spent grain (BSG) are of great interest in terms of reducing food waste and promoting more sustainable food systems. In this study, we aimed to evaluate the nutritional value of upcycled barley/rice proteins
Externí odkaz:
https://doaj.org/article/bb7af1ef77ab49a3b5b7fc1cde9fc09f
