Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation
<p>Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. In environmental point of view, whey is kind of waste which has high pollution level due to it’s contain high organic compound wi...
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| Format: | Article |
| Language: | English |
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Diponegoro University
2013-03-01
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| Series: | Bulletin of Chemical Reaction Engineering & Catalysis |
| Subjects: | |
| Online Access: | http://ejournal.undip.ac.id/index.php/bcrec/article/view/4044 |