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February 1, 1972Journal of the Science of Food and Agriculture

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

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Authors

GHG. A. El HagTMT. B. MillerAhmadu Bello University

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Hag et al. (1972) studied this question.

synapsesocial.com/papers/6a8307bfc4b5dbf8331f26d4https://doi.org/10.1002/jsfa.2740230212
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