Open AccessBioconversion of waste bread to glucose fructose syrup as a value-added product
Author(s) -
Julija Riaukaite,
Loreta Bašinskienė,
Michail Syrpas
Publication year - 2019
Publication title -
foodbalt ...
Language(s) - English
Resource type - Conference proceedings
eISSN - 2255-9809
pISSN - 2255-9817
DOI - 10.22616/foodbalt.2019.015
Subject(s) - bioconversion , food science , high fructose corn syrup , fructose , product (mathematics) , chemistry , glucose syrup , value (mathematics) , value added , mathematics , economics , fermentation , sugar , statistics , geometry , macroeconomics