Evaluation of whisky distillery by‐products. VI. The reduction in digestibility of malt distiller's grains by fatty acids and the interaction with calcium and other reversal agents
- 1 February 1972
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 23 (2), 247-258
- https://doi.org/10.1002/jsfa.2740230212
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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