Effects of Mango Pectin Concentration on the Calcium Pectate Bead Properties and on the Cell Leakage of Yeast (Saccharomyces cerevisiae) Immobilized by Entrapment Technique
Immobilized yeast cells have advantages for use in industries due to their stability, viability, and productivity. As a support material, pectin is suitable because of its stability, strong mechanical attributes, and favorable absorption properties. In this study, the influence of mango pectin conce...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Center for Policy, Research and Development Studies
2024-05-01
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| Series: | Recoletos Multidisciplinary Research Journal |
| Subjects: | |
| Online Access: | https://rmrj.usjr.edu.ph/rmrj/index.php/RMRJ/article/view/1721 |