ISSN:
1432-0614
Source:
Springer Online Journal Archives 1860-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary It is well known that molasses stillage is difficult to dry because of its high hygroscopicity. This investigation was made to try to affect the drying capability of beet molasses stillage by the addition of gelling agents. Increase in crude protein and essential amino acid content of beet molasses was obtained by growing Brevibacterium flavum and Candida utilis. The results obtained showed that drying performance is probably due to an “optimum” combination of the chemico-physical properties of the raw material.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00295118
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