The Effect of Using Eco-Enzymes As Starters on The Physical and Nutritional Quality of Corn Cob Fermentation
Corn cobs are a potential source of fiber for ruminants, yet it has not been optimally utilized due to its low digestibility. The nutritional content and digestibility of corn cobs could be maximized through microbial activity during the fermentation process. By improving both, corn cobs could...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Society for Innovative Agriculture
2025-04-01
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| Series: | Journal of Global Innovations in Agricultural Sciences |
| Online Access: | https://jgiass.com/pdf-reader.php?file=The-Effect-of-Using-Eco-Enzymes-As-Starters-on-The-Physical-and-Nutritional-Quality-of-Corn-Cob-Fermentation.pdf&path=issue_papers |
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