Rheological properties of mixtures of sugarcane bagasse and wheat bran during solid-state cultivation
Author:
Publisher
Springer Science and Business Media LLC
Subject
General Chemical Engineering
Link
https://link.springer.com/content/pdf/10.1007/s43153-021-00115-4.pdf
Reference33 articles.
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2. Aramounia FM, Abu-Ghoush MH (2011) Physicochemical and sensory characteristics of no-bake wheat-soy snack bars. J Sci Food Agric 91:44–51
3. Arora S, Dubey M, Singh P, Rani R, Ghosh S (2017) Effect of mixing events on the production of a thermo-tolerant and acidstable phytase in a novel solid-state fermentation bioreactor. Process Biochem 61:12–23
4. Bourne M (2002) Food texture and viscosity, 2nd edn. Associated Press, San Diego
5. Casciatori FP, Thoméo JC (2018) Heat transfer in packed-beds of agricultural waste with low rates of air flow applicable to solid-state fermentation. Chem Eng Sci 188:97–111
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