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How are spent grains and coffee addressing nutrition and taste?
As the co-founder and lead at the National Institute for Cellular Agriculture at Texas A&M Reza Ovissipour, explores how coffee, chocolate and grain byproducts could meet address the growing need for nutritious, palatable and clean label products.
As the co-founder and lead at the National Institute for Cellular Agriculture at Texas A&M Reza Ovissipour, explores how coffee, chocolate and grain byproducts could meet address the growing need for nutritious, palatable and clean label products.
