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From Beer Residue to Functional Ingredient: Study Explores Its Potential for Intestinal Health
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The brewing bagasse, one of the most abundant by-products of the brewing industry, could revolutionize human nutrition by becoming a key functional ingredient for the food industry. Researchers from the CREAS Center (centre associated with the Pontificia Universidad Católica de Valparaíso), the Finis Terrae University and researchers from the University of Paraíba, Brazil, evaluated [...]
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