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Cheese Production Using Kefir Culture Entrapped in Milk Proteins
British Library Online Contents | 2015| -
Promotion of maltose fermentation at extremely low temperatures using a cryotolerant Saccharomyces cerevisiae strain immobilized on porous cellulosic material
British Library Online Contents | 2014| -
pH EFFECT ON LACTOSE UPTAKE RATE BY KEFIR CELLS IMMOBILIZED ON GLUTEN PELLETS, USING ^1^4C-LABELLED LACTOSE DURING WHEY FERMENTATION
British Library Conference Proceedings | 2012| -
Volatiles Formation from Grape Must Fermentation Using a Cryophilic and Thermotolerant Yeast
British Library Online Contents | 2012| -
Fermentation efficiency of thermally dried immobilized kefir on casein as starter culture
British Library Online Contents | 2008| -
Kefir-yeast technology: Industrial scale-up of alcoholic fermentation of whey, promoted by raisin extracts, using kefir-yeast granular biomass
British Library Online Contents | 2007| -
Malolactic Fermentation in Wine with Lactobacillus casei Cells Immobilized on Delignified Cellulosic Material
British Library Online Contents | 2005| -
Lactobacillus casei cell immobilization on fruit pieces for probiotic additive, fermented milk and lactic acid production
British Library Online Contents | 2005| -
High-Temperature Wine Making Using the Thermotolerant Yeast Strain Kluyveromyces marxianus IMB3
British Library Online Contents | 2004| -
High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3
Springer Verlag | 2004| -
Evolution of Volatile Byproducts during Wine Fermentations Using Immobilized Cells on Grape Skins
British Library Online Contents | 2003| -
Effect of Freeze-Dried Immobilized Cells on Delignified Cellulosic Material in Low-Temperature and Ambient-Temperature Wine Making
British Library Online Contents | 2003| -
Storage of Immobilized Yeast Cells for Use in Wine-Making at Ambient Temperature
British Library Online Contents | 2003| -
Volatile Compounds of Wines Produced by Cells Immobilized on Grape Skins
British Library Online Contents | 2003|
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