Optimization, production and scale up of debittered kinnow beverage by and #945;-L-rhamnosidase producing yeast-Reference-Cited by-同舟云学术

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Optimization, production and scale up of debittered kinnow beverage by and #945;-L-rhamnosidase producing yeast

Published:2015 Issue:7 Volume:27 Page:548
ISSN:2079-052X
Container-title:Emirates Journal of Food and Agriculture
language:
Short-container-title:Emir. J. Food Agric

Author:

Singh Pratiksha,Sahota Param,Bhadra Fatima,Singh Rajesh

Publisher

Faculty of Food and Agriculture, United Arab Emirates University

Subject

Agronomy and Crop Science,Animal Science and Zoology,Applied Microbiology and Biotechnology,Food Science

Link

http://www.ejmanager.com/fulltextpdf.php?mno=184383

Cited by 8 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

1. Impact of different processing techniques (chemical, heating and sonication) on physicochemical and microbial characterization of kinnow-whey based beverage;Discover Food;2023-10-23

2. Multifactorial characterization of nutritional and quality profiles of organically-sweetened Kunun-zaki beverage;Measurement: Food;2023-09

3. α-l-rhamnosidase: production, properties, and applications;World Journal of Microbiology and Biotechnology;2023-05-10

4. A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors;Comprehensive Reviews in Food Science and Food Safety;2023-03-04

5. Technological advances for improving fungal cellulase production from fruit wastes for bioenergy application: A review;Environmental Pollution;2021-10

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