In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients

In vitro evaluation of enriched brewers' spent grains using bacillus subtilis WX-17 as potential functional food ingredients

Brewers' spent grains (BSGs) are nutritious food processing by-products generated in the brewing industry. In this study, in vitro digestion-fermentation was employed to examine fermented BSG using Bacillus subtilis WX-17 as functional food ingredients. Insoluble fibers in BSG were converted in...

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書目詳細資料
Main Authors:	Tan, Yong Xing, Mok, Wai Kit, Chen, Wei Ning
其他作者:	School of Chemical and Biomedical Engineering
格式:	Article
語言:	English
出版:	2022
主題:	Engineering::Bioengineering Nutrition Food Ingredients
在線閱讀:	https://hdl.handle.net/10356/155158
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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