Author:
Sánchez-Moya Teresa,Hidalgo Asunción M.,Ros-Berruezo Gaspar,López-Nicolás Rubén
Funder
Ministerio de Economía y Competitividad
Publisher
Springer Science and Business Media LLC
Reference46 articles.
1. Ahmad T, Aadil RM, Ahmed H, Rahman U, Soares BCV, Souza SLQ, Pimentel TC, Scudino H, Guimarães JT, Esmerino EA, Freitas MQ, Almada RB, Vendramel SMR, Silva MC, Cruz AG (2019) Treatment and utilization of dairy industrial waste: a review. Trends Food Sci Technol 88:361–372
2. Alves EDP, Morioka LRI, Suguimoto HH (2019) Comparison of bioethanol and beta-galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey. Int J Dairy Technol 72:409–415
3. Assenat L (1985) Le lait de brebis: composition et propriétés. In Technique et Documentation Lavoisier, Paris. In: Luquet FM (ed) Laits et Produits Laitiers: Vache. Brebis, Chèvre, Technique et Documentation Lavoisier, Paris, pp 335–373
4. Atra R, Vatai G, Bekassy-Molnar E, Balint A (2005) Investigation of ultra- and nanofiltration for utilization of whey protein and lactose. J Food Eng 67:325–332
5. Bacchin P, Aimar P, Field RW (2006) Critical and sustainable fluxes: theory, experiments and applications. J Membr Sci 281:42–69
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献