Evaluation of cashew apple juice for single cell protein and wine production-Reference-Cited by-同舟云学术

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Evaluation of cashew apple juice for single cell protein and wine production

Published:1995 Issue:5-6 Volume:39 Page:521-529
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Osho A.

Publisher

Wiley

Subject

Food Science

Reference27 articles.

1. Production of wine from mango (Magnifera indicaL.) usingSaccharomycesandSchizosaccharomycesspecies isolated from palm wine

2. and , in: Abstract 14th Annual conference, Nigerian society for microbiology, University of Calabar, Calabar, Nigeria, pp. 7–8.

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. Bioprocessing with Cashew Apple and Its By-Products;Applied Environmental Science and Engineering for a Sustainable Future;2020

2. Cashew apple juice as substrate for microbial fuel cell;Fuel;2019-06

3. Fermentation parameter optimization of microbial oxalic acid production from cashew apple juice;Heliyon;2016-02

4. Comparison of Artificial Neural Network and Response Surface Methodology Performance on Fermentation Parameters Optimization of Bioconversion of Cashew Apple Juice to Gluconic Acid;International Journal of Food Engineering;2015-06-01

5. Appraisal of Artificial Neural Network and Response Surface Methodology in Modeling and Process Variable Optimization of Oxalic Acid Production from Cashew Apple Juice: A Case of Surface Fermentation;BioResources;2015-02-06

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