Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Frontiers in Microbiology - Switzerland
doi 10.3389/fmicb.2020.00293
Full Text
Abstract

Available in full text

Categories
Microbiology
Date
Authors
Publisher

Frontiers Media SA

Related search

Residues From the Dairy Industry as Co‐Substrate for the Flexibilization of Digester Operation

Water Environment Research
Waste ManagementDisposalEnvironmental ChemistryWater ScienceTechnologyEcological ModelingPollution
2020English

Biotechnology: Challenge for the Food Industry

Hemijska Industrija
ChemistryChemical Engineering
2007English

Technological Improvements for the Cultivation of Invertebrates as Food for Fishes and Crustaceans. I. Devices and Methods

Aquaculture
Aquatic Science
1975English

Arbutus Unedo L. And Ocimum Basilicum L. As Sources of Natural Preservatives for Food Industry: A Case Study Using Loaf Bread

LWT - Food Science and Technology
Food Science
2018English

Thermal Study of Polyols for the Technological Application as Plasticizers in Food Industry

Polymers
PolymersPlasticsChemistry
2018English

Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry By-Products

Egyptian Journal of Food Science
2019English

Integration in the Food Canning Industry – Key Element for the Competitiveness of the Industry

Knowledge International Journal
2018English

Maize Residue as a Viable Substrate for Farm Scale Cultivation of Oyster Mushroom(Pleurotus Ostreatus)

Advances in Agriculture
2015English

Ozone as a Disinfectant in the Food Industry

Meso
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy