Technology for the whole utilization of brewer's yeast in food industry;Tecnología para la utilización integral de la levadura de cerveza en la industria alimenticia

Archivos Latinoamericanos de Nutricion

Volumn 50, Issue 4, 2000, Pages 361-365

  Otero, Miguel A ^a   Cabello, Agustín ^a   Vasallo, María C ^a   García, Lourdes ^a   López, Juan ^a  

^a Inst Cubano Derivados Cana Azucar   (Cuba)

Author keywords

Brewer's yeast; Cell disruption; Cell fractionation; Soy like sauce; Yeast extract; Yeast proteins

Indexed keywords

FOOD ADDITIVE;

ANALYSIS OF VARIANCE; ARTICLE; DIET SUPPLEMENTATION; ECONOMICS; FOOD HANDLING; METHODOLOGY; SACCHAROMYCES; YEAST;

ANALYSIS OF VARIANCE; DIETARY SUPPLEMENTS; FOOD ADDITIVES; FOOD TECHNOLOGY; SACCHAROMYCES; YEASTS;

EID: 0040786194     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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