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Polish Journal of Chemical Technology
Volume 17 (2015): Issue 3 (September 2015)
Open Access
Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions
Marta Major-Godlewska
Marta Major-Godlewska
,
Marcelina Bitenc
Marcelina Bitenc
and
Joanna Karcz
Joanna Karcz
| Sep 19, 2015
Polish Journal of Chemical Technology
Volume 17 (2015): Issue 3 (September 2015)
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Published Online:
Sep 19, 2015
Page range:
110 - 117
DOI:
https://doi.org/10.1515/pjct-2015-0058
Keywords
rheological properties
,
baker’s yeast suspension
© Marta Major-Godlewska et al.
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.