Food Ingredients for the Future: In-Depth Analysis of the Effects of Lactic Acid Bacteria Fermentation on Spent Barley Rootlets
Repurposing by-products to alternative applications has become a vital part of food research. Barley rootlets (BRs) are a side-stream of malting and brewing industries. This study focuses on processing BRs into food ingredients, using fermentation with five lactic acid bacteria (LAB) as a valorisati...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2023-01-01
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| Series: | Fermentation |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2311-5637/9/1/78 |
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