Angelica Vincenzi
Post Graduation Program in Biotechnology, Lajeado, RS, Brazil
Monica Jachetti Maciel
Post Graduation Program in Biotechnology, Lajeado, RS, Brazil
Elvio Leandro Burlani
Post Graduation Program in Biotechnology, Lajeado, RS, Brazil
Eniz Conceicao Oliveira
Post Graduation Program in Environment and Development, Lajeado, RS, Brazil
Giandra Volpato
Center of Exact Sciences and Technological, University Center Univates, Lajeado, RS, Brazil
Daniel Neutzling Lehn
Center of Exact Sciences and Technological, University Center Univates, Lajeado, RS, Brazil
Claucia Fernanda Volken de Souza
Center of Exact Sciences and Technological, University Center Univates, Lajeado, RS, Brazil-000, Lajeado, RS, Brazil
PDF Fulltext XML References Citation
How to cite this article
Angelica Vincenzi, Monica Jachetti Maciel, Elvio Leandro Burlani, Eniz Conceicao Oliveira, Giandra Volpato, Daniel Neutzling Lehn and Claucia Fernanda Volken de Souza, 2014. Ethanol Bio-Production from Ricotta Cheese Whey by Several Strains of the Yeast
Kluyveromyces. American Journal of Food Technology, 9: 281-291.
DOI: 10.3923/ajft.2014.281.291
URL: https://scialert.net/abstract/?doi=ajft.2014.281.291
DOI: 10.3923/ajft.2014.281.291
URL: https://scialert.net/abstract/?doi=ajft.2014.281.291