Influence of lactose hydrolysis and solids concentration on alcohol production by yeast in acid whey ultrafiltrate
- 1 November 1977
- journal article
- research article
- Published by Wiley in Biotechnology & Bioengineering
- Vol. 19 (11), 1689-1702
- https://doi.org/10.1002/bit.260191108
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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- Production and Properties of Deproteinized Whey PowdersJournal of Dairy Science, 1976
- Wine fermentations using membrane processed hydrolyzed wheyBiotechnology & Bioengineering, 1975
- Composition and Properties of Whey Protein Concentrates from UltrafiltrationJournal of Dairy Science, 1974
- Protein Concentrate from Cheese Whey by UltrafiltrationJournal of Dairy Science, 1971
- USE OF ULTRAFILTRATION/REVERSE OSMOSIS SYSTEMS FOR THE CONCENTRATION AND FRACTIONATION OF WHEYJournal of Food Science, 1971
- NUTRIENT REQUIREMENTS AND GROWTH CONDITIONS FOR PRODUCTION OF LACTASE ENZYME BY SACCHAROMYCES FRAGILIS1Journal of Milk and Food Technology, 1970
- Ethyl Alcohol from WheyJournal of Dairy Science, 1947
- Studies on the Alcohol Tolerance of YeastsJournal of Bacteriology, 1941