The purpose of this research work is to study the microflora of sourdough obtained from white wheat flour and brewer’s spent grain, as well as to identify the optimal concentration of used raw materials for its further use ...

Brewer’s yeast is rich in protein, amino acids, water soluble vitamins (thiamine, riboflavin, niacin, folic acid, vitamin B12 and pyridoxine), which is also a rich source of minerals, chromium (an essential mineral that ...