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Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions Cover

Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions

Green Sciences
Volume 17 (2015): Issue 3 (September 2015)
By: Marta Major-Godlewska,  Marcelina Bitenc and  Joanna Karcz  
Open Access
|Sep 2015

Authors

Marta Major-Godlewska

mmajor@zut.edu.pl

Marcelina Bitenc

Joanna Karcz

DOI: https://doi.org/10.1515/pjct-2015-0058 | Journal eISSN: 3072-0389
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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: 4 issues per year
Keywords:
rheological properties,
baker’s yeast suspension
Related subjects:
Industrial chemistry,
Biotechnology,
Chemical engineering,
Process engineering

© 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.

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