Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation
Author:
Funder
CNPq
CAPES
FAPEMIG
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
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4. Whey: Technologies for coproducts production;Alves;Revista do Instituto de Laticínios Cândido Tostes,2014
5. Sugar cane spirit (cachaça): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics;Amorim;Food Research International,2016
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