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

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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

Volume 17 (2015): Issue 3 (September 2015)

By: Marta Major-Godlewska, Marcelina Bitenc and Joanna Karcz

Open Access

|Sep 2015

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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,

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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