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From stale bread and brewers spent grain to a new food source using edible filamentous fungi
By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the fo...
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| Publicado no: | Bioengineered |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8291841/ https://ncbi.nlm.nih.gov/pubmed/32449450 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1080/21655979.2020.1768694 |
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