INFLUENCE OF THE MEDIUM ON THE ALCOHOLIC FERMENTATION PERFORMANCE OF TWO DIFFERENT IMMOBILIZATION YEAST TECHNIQUES COMPARED TO FREE YEAST CELL FERMENTATION
Vilma Gurazi*, Luljeta Xhagolli, Rozana Troja, Shpresa Hereni

Key words: Yeast, Immobilized cells, Entrapment,
Capsulation, Free cell, Fermentation rate.

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Journal of Hygienic Engineering and Design