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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...
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| Publicado no: | PeerJ |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PeerJ Inc.
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7183308/ https://ncbi.nlm.nih.gov/pubmed/32351793 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.7717/peerj.9064 |
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