Fate of free amino nitrogen during liquefaction and yeast fermentation of maize and sorghums differing in endosperm texture-Reference-Cited by-同舟云学术

Fate of free amino nitrogen during liquefaction and yeast fermentation of maize and sorghums differing in endosperm texture

Published:2013-01 Issue:1 Volume:91 Page:46-53
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Peralta-Contreras Mayeli,Chuck-Hernandez Cristina,Perez-Carrillo Esther,Bando-Carranza Gabriela,Vera-Garcia Mariano,Gaxiola-Cuevas Nallely,Tamayo-Limon Ranses,Cardenas-Torres Feliznando,Serna-Saldivar Sergio O.

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference43 articles.

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3. Sorghum endosperm texture—a review;Anglani;Plant Foods Hum. Nutr.,1998

4. Biofuels from microbes;Antoni;Appl. Microbiol. Biotechnol.,2007

5. Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration;Arrizon;J. Appl. Microbiol.,2007

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