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Akademický článek
Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization
Autor: Argyro Bekatorou, Iris Plioni, Konstantina Sparou, Renia Maroutsiou, Panagiota Tsafrakidou, Theano Petsi, Eleana Kordouli
Publikováno v: Foods, Vol 8, Iss 6, p 193 (2019)
The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey,
Externí odkaz: https://doaj.org/article/f009f2c3deab4df4a71f0a308720cacd
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2
Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization
Autor: Eleana Kordouli, Argyro Bekatorou, Renia Maroutsiou, Theano Petsi, Panagiota Tsafrakidou, Konstantina Sparou, Iris Plioni
Publikováno v: Foods, Vol 8, Iss 6, p 193 (2019)
Foods
Volume 8
Issue 6
The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::856eb34838f0ed823d90f17ba8512bbd
https://www.mdpi.com/2304-8158/8/6/193
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