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International Dairy Journal, ISSN 0958-6946, 11/2019, Volume 98, pp. 25 - 37
Lactic acid bacteria (LAB) are applied in the food industry as fermentation agents for a variety of products. Cheese whey (CW) and second cheese whey (SCW) are... 
LACTOBACILLUS-PLANTARUM | PROTEIN ISOLATE | RICOTTA CHEESE WHEY | FOOD SCIENCE & TECHNOLOGY | GALACTO-OLIGOSACCHARIDES | CONCENTRATED SWEET WHEY | STARTER CULTURES | SPRAY | BIOMASS PRODUCTION | BY-PRODUCT | FUNCTIONAL-PROPERTIES | Fermentation | Bacteria | Dairy industry
Journal Article
Polymer Engineering & Science, ISSN 0032-3888, 11/2012, Volume 52, Issue 11, pp. 2269 - 2276
Chitosan‐based membranes are widely investigated as scaffolds for tissue engineering applications, due to the biochemical and structural similarities between... 
ENGINEERING, CHEMICAL | INTRINSIC-VISCOSITY | CHITIN | POLYMER SCIENCE | TEMPERATURE | TISSUE | Cell culture | Tissue engineering | Physiological aspects | Chitin | Chemical properties | Research | Cartilage cells | Identification and classification
Journal Article