Results 91 to 100 of about 3,303 (174)

Utilization of Malt Protein Flour in Fingerling Carp Diets

Fisheries science, 1996
Yamamoto, Takeshi, Unuma, Tatsuya, Akiyama, Toshio, Kishi, Sohtaroh   +3 more
openaire   +2 more sources

The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia. [PDF]

Int J Microbiol
Fentahun M.
europepmc   +1 more source

Brewer's Spent Grain Flour: Chemical Composition, Functional Properties, and Influence on Gut Microbiota. [PDF]

Foods
Clavel C, Núñez-Gómez V, Baenas N, González-Barrio R, Ferrando BO, Sánchez-Martínez L, Santaella M, Periago MJ.   +7 more
europepmc   +1 more source

Development of starter cultures for mahewu fermentation: affordable solutions for low and medium-income countries. [PDF]

NPJ Sci Food
Pswarayi F, Zulu NX, Dlamini BC, Gänzle MG.   +3 more
europepmc   +1 more source

Upcycling of Beer Processing Residues: Insights for Microbreweries Sustainability. [PDF]

ACS Omega
Couto GH, Bortolini DG, Hernandes EE, Hashimoto EH, Boettcher DL, Rodrigues SÁ, Alves da Cunha MA, Pagnoncelli MGB.   +7 more
europepmc   +1 more source

Development and Quality Evaluation of Noodles from Wheat Flour Substituted with Maize and Mungbean Malt Flour

Pakistan Journal of Nutrition, 2020
E.U. Onwurafor, E.O. Uzodinma, N.A. Obeta, V.O. Akubueze   +3 more
openaire   +1 more source

Indigenous Knowledge, Processing Method, and Future Potential of <i>Areke</i> and <i>Tella</i>: Traditional Fermented Beverages in Ethiopia. [PDF]

Int J Microbiol
Nega MF.
europepmc   +1 more source

Unveiling the Potential of Functional Components in Hull-Less Barley Grains: Health Benefits, Structural Composition, and Genetic Advancements. [PDF]

Foods
Kumbhar RA, Memon S, Hussain M, Liu Y, Feng Z, Zhao H.   +5 more
europepmc   +1 more source

Impact of germination and kilning parameters on Eleusine coracana malting for industrial brewing applications. [PDF]

Sci Rep
Belihu TM, Abera AA, Tesema EA, D M RP.
europepmc   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]

Compr Rev Food Sci Food Saf
Özpınar FB, Dere S, Altunay S, Sagdic O, Dertli E.   +4 more
europepmc   +1 more source