Publication | Closed Access

Optimization of lactose utilization in deproteinated whey by Kluyveromyces marxianus using response surface methodology (RSM)

Food ChemistryLactose UtilizationBiomanufacturingEngineeringFood FermentationBiochemistryResponse Surface MethodologyBiochemical EngineeringBiotechnologyKluyveromyces MarxianusMetabolic EngineeringFood MicrobiologyFood EngineeringMicrobiologyFood ProcessingFood TechnologyHealth Sciences