Method to extract useful proteins from beer-brewing leftovers
Researchers from Nanyang Technological University, Singapore (NTU Singapore), have created a method that extracts over 80 per cent of the available protein in grain leftovers from brewing beer, commonly known as brewers’ spent grain. Brewers’ spent grain (BSG) is the solid residue from malted barley after brewing beer. It is the most significant byproduct of … Read more
