OPTIMIZATION OF BIOFLAVOR PRODUCTION FROM WHEY BY USING KLUYVEROMYCES MARXIANUS A RESPONSE SURFACE APPROACH

GÜNEŞER O., YÜCEER Y., ÖZMEN TOĞAY S., İŞLETEN HOŞOĞLU M., ELİBOL M.

4.EUROPEAN YEAST FLAVOUR WORKSHOP, 22 - 23 July 2013, (Summary Text)

• Publication Type: Conference Paper / Summary Text
• Uşak University Affiliated: No