Nutritional Ingredients from Spent Brewer's Yeast Obtained by Hydrolysis and Selective Membrane Filtration Integrated in a Pilot Process

AuthID
 P-00N-DJZ
6
Author(s)
Amorim, M
·
Pereira, JO
·
Gomes, D
·
Pereira, CD
·
Pinheiro, H
·
Tipo de Documento
Article
Year published
2016
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 185, Páginas: 42-47 (6)
Indexing
Wos®
Scopus®
Crossref®60
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84992302084
Wos: WOS:000376696300006
Source Identifiers
ISSN: 0260-8774
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