Statistical optimization of desugarization process parameters of liquid whole egg using response surface methodology-Reference-Cited by-同舟云学术

Statistical optimization of desugarization process parameters of liquid whole egg using response surface methodology

Published:2012-06 Issue:1 Volume:47 Page:208-212
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Sharma Harish Kumar,Singh Jaspal,Sarkar Bhavesh Chand,Singh Barinderjit,Premi Monica

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

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4. Removal of glucose from egg prior to spray drying by fermentation with immobilized yeast cells;D’Souza;Biotechnology Letters,1989

5. http://biology.clc.uc.edu/fankhauser/Labs/Microbiology/Yeast_Plate_Count/Yeast_Plate_Count.htm, “Plant count protocol (Yeast or E. coli)”, Prepared by Fankhauser, D.B. University of Cincinnati Clermont College Batavia labs, revised 25 June 09, 42 a and b.

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