Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia

par Kaya, Burcu
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2025)

Bioprocessing strategies to increase the protein fraction of Rhizopus oryzae biomass using fish industry sidestreams

par Sar, Taner
Publié dans: Waste management (New York, N.Y.) (2020)