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Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights
Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet milling of grains, brewers' spent grain originating from br...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6473998/ https://www.ncbi.nlm.nih.gov/pubmed/31032259 http://dx.doi.org/10.3389/fnut.2019.00042 |