Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility

by Christina N. Day, Ruben O. Morawicki
Published 2018-01-01

Production of Fermentable Sugars and a High Protein Meal by Dilute Acid Hydrolysis of Soybean Meal at High Temperatures

by Deivis E. Luján-Rhenals, Ruben O. Morawicki
Published 2016-08-01

Chlorophyll stability in yerba maté leaves in controlled atmospheres

by Rubén O. Morawicki, Miguel E. Schmalko, Rodolfo G. Känzig
Published 1999-01-01