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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Detalles Bibliográficos
Autores principales: Gmoser, Rebecca, Fristedt, Rikard, Larsson, Karin, Undeland, Ingrid, Taherzadeh, Mohammad J., Lennartsson, Patrik R.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2020
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8291841/
https://www.ncbi.nlm.nih.gov/pubmed/32449450
http://dx.doi.org/10.1080/21655979.2020.1768694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8291841/
https://www.ncbi.nlm.nih.gov/pubmed/32449450
http://dx.doi.org/10.1080/21655979.2020.1768694

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