HIGHLIGHTS
- who: Yan Jiao and colleagues from the College of Food and Bioengineering, Qiqihar University, Qiqihar, China have published the research: Development and Utilization of Corn Processing by-Products: A Review, in the Journal: Foods 2022, 3709 of /2022/
- what: 7.
- how: This paper describes in detail the processing and higher-value utilization of the five main by-products corn gluten meal corn husks corn steep liquor corn germ and fuel ethanol by-product. The results showed that blood glucose levels were reduced in all three groups with the addition of BGCP with the . . .
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