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Journal: Sustainability, 2025
Volume: 17
Number: 782

Article: From Bakery Leftovers to Brewing Sustainability: Fermentation of Spent Grain with Yarrowia lipolytica and Lactobacillus acidophilus
Authors: by Anita Lalić, Jolita Jagelavičiūtė, Tonči Rezić, Zorana Trivunović, Daiva Žadeikė and Loreta Bašinskienė
Link: https://www.mdpi.com/2071-1050/17/2/782

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