Production of cupcake-like dessert containing microbial biosurfactant as an emulsifier
This work describes the application of the biosurfactant from Candida bombicola URM 3718 as a meal additive like cupcake. The biosurfactant was produced in a culture medium containing 5% sugar cane molasses, 5% residual soybean oil and 3% corn steep liquor. The surface and interfacial tension of the...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PeerJ Inc.
2020-04-01
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| Series: | PeerJ |
| Subjects: | |
| Online Access: | https://peerj.com/articles/9064.pdf |