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Journal: Foods, 2019
Volume: 8
Number: 193
193
Article: Bacterial Cellulose Production Using the Corinthian Currant Finishing Side-Stream and Cheese Whey: Process Optimization and Textural Characterization
Authors: by Argyro Bekatorou, Iris Plioni, Konstantina Sparou, Renia Maroutsiou, Panagiota Tsafrakidou, Theano Petsi and Eleana Kordouli
Link: https://www.mdpi.com/2304-8158/8/6/193

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