Mixture design applied to the study of bioethanol production from cheese whey and corn steep liquor
Apart from creating many positive impacts, the growth of agribusiness has also generated concerns about the production of large amounts of undervalued by-products. Cheese whey and corn steep liquor (from corn flour production, a typical Brazilian food) are among these by-products that can be potenti...
| Principais autores: | Farias, Fabiane Oliveira, Alberti, Aline, Nogueira, Alessandro, Demiate, Ivo Mottin |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3935 |
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