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Publications by Tuula Sontag-Strohm
Liquefaction of Hydrothermally Pretreated Wheat Straw at High-Solids Content by Purified Trichoderma Enzymes
Bioresource Technology
Waste Management
Renewable Energy
Sustainability
Disposal
Medicine
Bioengineering
Environmental Engineering
the Environment
Nutritive Quality and Protein Production From Grain Legumes in a Boreal Climate
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Related publications
Effect of Commercial Cellulase Enzymes on Ethanol Production From Pretreated Rice Straw at High Solid Loading
Journal of Food Science and Engineering
Erythritol Production on Wheat Straw Using Trichoderma Reesei
AMB Express
Applied Microbiology
Biotechnology
Biophysics
Prefermentation Improves Ethanol Yield in Separate Hydrolysis and Cofermentation of Steam-Pretreated Wheat Straw
Sustainable Chemical Processes
Evolved Strains of Scheffersomyces Stipitis Achieving High Ethanol Productivity on Acid- And Base-Pretreated Biomass Hydrolyzate at High Solids Loading
Biotechnology for Biofuels
Applied Microbiology
Management
Monitoring
Renewable Energy
Energy
Sustainability
Policy
Biotechnology
Law
the Environment
Enzymatic Saccharification of Pretreated Rice Straw by Cellulases From Aspergillus Niger BK01
3 Biotech
Agricultural
Biotechnology
Environmental Science
Biological Sciences
Preference for Flavored Wheat Straw by Lambs Conditioned With Intraruminal Infusions of Starch Administered at Different Times After Straw Ingestion.
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Purification and Characterization of the Kinetic Parameters of Cellulase Produced From Wheat Straw by Trichoderma Viride Under SSF and Its Detergent Compatibility
Advances in Bioscience and Biotechnology
Chemical Treatment of Wheat Straw
Journal of Animal Science
Animal Science
Zoology
Genetics
Medicine
Food Science
Wheat Straw Hemicellulose Films as Affected by Citric Acid
Food Hydrocolloids
Chemistry
Chemical Engineering
Food Science
