Optimal conditions for production of lactic acid from cheese whey permeate by Ca-alginate-entrapped Lactobacillus helveticus
- 1 December 1988
- journal article
- research article
- Published by Elsevier in Enzyme and Microbial Technology
- Vol. 10 (12) , 725-728
- https://doi.org/10.1016/0141-0229(88)90116-0
Abstract
No abstract availableKeywords
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