Zobrazeno 1 - 9
of 9
pro vyhledávání: '"S C, Terzi"'
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 51, Iss 1, Pp 100-104 (2001)
Yoghurts were prepared by fermentation of soy milk using a mixed starter culture containing Lactobacillus bulgaricus and Streptococcus thermophilus. Soy milk at 9(0) Brix was homogenised under pressure (17 MPa) and fermented with and without addition
Externí odkaz:
https://doaj.org/article/16b5bb6d0ec84bc699dd2f396bd29e78
Publikováno v:
Blucher Chemical Engineering Proceedings.
Publikováno v:
Blucher Chemical Engineering Proceedings.
Publikováno v:
Asian-Australasian Journal of Animal Sciences. Nov2016, Vol. 29 Issue 11, p1523-1529. 7p.
Publikováno v:
Critical Reviews in Food Science & Nutrition; 2021, Vol. 61 Issue 10, p1689-1703, 15p
Autor:
Rodríguez-Durán, Luis V.1, Valdivia-Urdiales, Blanca1, Contreras-Esquivel, Juan C.1,2, Rodríguez-Herrera, Raúl1, Aguilar, Cristóbal N.1 cristobal.aguilar@uadec.edu.mx
Publikováno v:
Enzyme Research. 2011, p1-20. 20p. 4 Diagrams, 4 Charts.
Autor:
Saini, Anita, Aggarwal, Neeraj K.
Publikováno v:
Energy Sources Part A: Recovery, Utilization & Environmental Effects; 2019, Vol. 41 Issue 13, p1630-1639, 10p
Publikováno v:
IOP Conference Series: Earth & Environmental Science; Aug2019, Vol. 287 Issue 1, p1-1, 1p
Autor:
Gustavo Molina, Zeba Usmani, Minaxi Sharma, Rachid Benhida, Ramesh Chander Kuhad, Vijai Kumar Gupta
Enzymes are biological molecules of great relevance. In addition to the fundamental role in metabolic reactions, they have diverse applications in industrial processes in generating products of great commercial utility for the most diverse areas. Thu