MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE

This paper presents the application of kn experiment design procedure for simulation and optimization of growth capacity for baker’s yeast, Saccharomyces cerevisiae. There were performed 27 experiments according to the experimental design procedure. The input variables were: the amount of carbohydr...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: ANA-MARIA GEORGESCU, DUMITRA RADUCANU
Formato: article
Lenguaje:EN
Publicado: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2017
Materias:
T
Acceso en línea:https://doaj.org/article/a31a0a07969c43ea97bfc00bb4221d08
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!