Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey-Reference-Cited by-同舟云学术

Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey

Published:2021-03-05 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BOLOGNESI Lais Saldanha¹,GABARDO Sabrina¹^ORCID,DALL CORTIVO Paulo Roberto²,AYUB Marco Antônio Záchia²

Affiliation:

1. Universidade Federal de São Carlos, Brasil

2. Universidade Federal do Rio Grande do Sul, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst64520.pdf

Reference33 articles.

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2. Porungo cheese whey: a new substrate to produce β-galactosidase;Coelho R. J. S.;Annals of the Brazilian Academy of Sciences,2020

3. Supply chain of bioethanol production from whey: a review;Das M.;Procedia Environmental Sciences,2016

4. Prebiotics: definition, types, sources, mechanisms, and clinical applications;Davani-Davari D.;Foods,2019

5. Avaliação de β-galactosidase livre e imobilizada na hidrólise da lactose do permeado de soro de queijo;Escobar G. P.;Revista Caderno Pedagógico,2014

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