DigitalCommons@University of Nebraska
metadata only
A Review of Technologies for Malt Flour and Sourdough from Brewery Spent Grain
The utilization of brewer's spent grain for the production of malt flour is the focus of this article. The reader is presented with superheated steam and extrusion as technologies to reduce mycotoxin contamination and improve shelf life. Another option is the fermentation of brewer's spent grain wit
Conceptio Open Archive
Analyze & explore related research in Conceptio
Connect this record directly into your research workflow or AI agent. Explore citations across open repositories, query full text, and export structured proof bundles.
This document is indexed with metadata only: full text is not available in the archive for this record. Open the official source ↗
Related documents
- Dataset on Brewers’ Spent Grain Bioactives and Nutrients from Latvian Breweries#394811
- Steel slag and phosphate nutrition of corn inoculated with arbuscular mycorrhizal fungi#672561
- Arbuscular Mycorrhizal Fungal Community Shifts Driven by Heavy Metals in Cocoa Agroecosystems at Different Crop Age#339873
- Effects of feeding high-moisture corn on milk quality, serum antioxidant indices and intestinal microflora of Chinese Holstein cows.#138654
- Association Between Dietary Whole Grain Intake and Risk of Mortality#383931
Record · ID 783805
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Retrieved via Conceptio: every document is proof-bundled with source, license, and retrieval metadata.
Bring this data into your agent: Connect via MCP or API · 20 free credits to start · no card required
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive
Read the Docs → · View CLI source on GitHub · Conceptio Open Knowledge Archive