Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization
The aim of this work was to develop bioprocesses to produce a high-value microbial product, bacterial cellulose (BC), utilizing the industrial side-stream of Corinthian currants finishing (CFS), with/without the addition of N-sources and cheese whey, and at various process conditions (temperature, p...
Main Authors: | Argyro Bekatorou, Iris Plioni, Konstantina Sparou, Renia Maroutsiou, Panagiota Tsafrakidou, Theano Petsi, Eleana Kordouli |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-06-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/8/6/193 |
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