CONVERSION OF SOYBEAN HULLS TO ETHANOL AND HIGH-PROTEIN FOOD ADDITIVES
摘要
Soybean hull fermentation methods that produce food additives having a high protein content are disclosed. The protein is generally present as unhydrolyzed and non-racemized protein that possesses a complete amino acid profile. The food additive is suitable for consumption by a wide variety of animals, including humans.
申请公布号
WO2008033842(A2)
申请公布日期
2008.03.20
申请号
WO2007US78166
申请日期
2007.09.11
申请人
THE TRUSTEES OF DARTMOUTH COLLEGE;MIELENZ, JONATHAN, RICHARD;BARDSLEY, JOHN, S.