Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions
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DOI: https://doi.org/10.1515/pjct-2015-0058 | Journal eISSN: 3072-0389
Language: English
Page range: 110 - 117
Published on: Sep 19, 2015
Published by: West Pomeranian University of Technology, Szczecin
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
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© 2015 Marta Major-Godlewska, Marcelina Bitenc, Joanna Karcz, published by West Pomeranian University of Technology, Szczecin
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.