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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

Open Access
|Sep 2015

References

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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

© 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.