Bioengineered
Volume 11, 2020 - Issue 1
Open access
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Research Article
From stale bread and brewers spent grain to a new food source using edible filamentous fungi
Rebecca Gmosera Swedish Centre for Resource Recovery, University of Borås, Borås, SwedenCorrespondence[email protected]
https://orcid.org/0000-0002-0923-1097View further author information
, https://orcid.org/0000-0002-0923-1097View further author information
Rikard Fristedtb Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, SwedenView further author information
, Karin Larssonb Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, SwedenView further author information
, Ingrid Undelandb Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, SwedenView further author information
, Mohammad J. Taherzadeha Swedish Centre for Resource Recovery, University of Borås, Borås, SwedenView further author information
& Patrik R. Lennartssona Swedish Centre for Resource Recovery, University of Borås, Borås, SwedenView further author information
Pages 582-598
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Received 29 Mar 2020, Accepted 09 May 2020, Published online: 24 May 2020
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