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Valorization of residual yoghurt whey by lactic acid production: An optimized process

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https://hal.univ-lorraine.fr/hal-03058489
Contributor : Joseph Boudrant <>
Submitted on : Friday, December 11, 2020 - 6:11:43 PM
Last modification on : Monday, January 11, 2021 - 10:30:02 AM

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  • HAL Id : hal-03058489, version 1

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Joseph Boudrant, Nabil Nancib, Aicha Nancib. Valorization of residual yoghurt whey by lactic acid production: An optimized process. Revue Вестник Международной академии холода, 2016. ⟨hal-03058489⟩

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