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Red wine making using yeast cells immobilized in two types of raisin berries, at various temperatures (6-30 degrees C), was studied. A modification of the batch bioreactor was used to separate the… Expand
Red wine making using yeast cells immobilized in two types of raisin berries, at various temperatures (6−30 °C), was studied. A modification of the batch bioreactor was used to separate the grape… Expand
An economic study is presented in which industrial-scale production of freeze-dried kefir starter culture is discussed based on results on a laboratory scale. Industrial scale-up was based on a… Expand
V. Sipsas, G. Kolokythas, M. Kanellaki, B. Bugarski and V. Nedovic Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras,… Expand
V. Nedovic, M. Mirkovic, I. Leskosek-Cukalovic, S. Levic, V. Sipsas, B. Bugarski, M. Kanellaki Dept. of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6,… Expand