Yeast-Based Bio-Valorization of Whey for Sustainable and Functional Bread Development: A Step Toward Next-Generation Food Products
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Two indigenous strains of Saccharomyces cerevisiae (GP4 and 11815), isolated from traditional fermented products of the Northwestern Himalayas, together with a lactose-utilizing yeast, Kluyveromyces marxianus (MH6), and two commercial S. cerevisiae (dry and co... ...
