𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Thermal diffusivity of solid mash of sorghum brewing—a solid state fermentation

✍ Scribed by M. N. Lai; H. H. Wang; F. W. Chang

Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
268 KB
Volume
34
Category
Article
ISSN
0006-3592

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Improvement of the nutritional value of
Improvement of the nutritional value of rye products by solid-state fermentation with fusaria
✍ G. Klappach; D. Weichert; D. A. Zakordonets; S. M. Suprun; Y. G. Sholkevich 📂 Article 📅 1991 🏛 John Wiley and Sons 🌐 English ⚖ 370 KB

The urn of some cereals in animal nutrition, e.g. rye, is limited because of some constituents. By solid-state fermentation using selected Fmu& it is possible to enhance the nutrition value and to enrich the fermented materia1 with free and essential amino acide and vitamins. The fermentation method