Phytochemical-rich malt side stream a ‘high potential source of development for the food industry’
A study from the University of Eastern Finland, published in the journal Science of Food, noted that the process of turning cereal grains into malts, common in brewing, generates left-over material that is a good source of plant-based protein and phytochemicals. This ‘makes it a highly potential source of development for…
bubmagMarch 22, 2021