Various Factors Affecting the Pellet Morphology, Broth Reology and Pectinase Enzyme Production in Submerged Fermentation of Aspergillus Sojae | AVESİS

Dokuz Eylül University Research Information System

Various Factors Affecting the Pellet Morphology, Broth Reology and Pectinase Enzyme Production in Submerged Fermentation of Aspergillus Sojae

Copy For Citation

ÖNCÜ GLAUE Ş., Unluturk S., Tari C., GÖĞÜŞ BAĞIŞ N.

13th World Congress of Food Science Technology, Nantes, France, 17 - 21 September 2006

Publication Type: Conference Paper / Full Text
Doi Number: 10.1051/iufost:20060271
City: Nantes, France
Dokuz Eylül University Affiliated: No