HIGHLIGHTS
- who: Nicola Mangieri and collaborators from the Department of Food, Environmental and Nutritional Sciences, Universitu00e0 degli Studi di Milano have published the research: Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials, in the Journal: Foods 2022, 11, 1417. of /2022/
- how: The ANOVA of the data was elaborated with Statgraphics Centurion software (v. 18 Statistical Graphics Corp [].
SUMMARY
As regards the "bacterial strain" factor, the average maximum growth rates of yeast associations inoculated with all L lactis strains were significantly . . .
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