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Tömösközi S., Gyenge L., Pelcéder A., Abonyi T., Lásztity R. (2011): The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb. Czech J. Food Sci., 29: 109–116. The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the(More)
In this study the mesophilic two-stage anaerobic digestion (AD) of corn bioethanol distillery wastewater is investigated in laboratory-scale reactors. Two-stage AD technology separates the different sub-processes of the AD in two distinct reactors, enabling the use of optimal conditions for the different microbial consortia involved in the different process(More)
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