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Improving of wet soybean waste quality from tofu factory by Saccharomyces cerevisiae culture on in vitro gas production kinetics | การปรับปรุงคุณภาพของกากถั่วเหลืองเปียกจากโรงงานเต้าหู้ด้วยเชื้อ Saccharomyces cerevisiae ต่อจลนศาสตร์การผลิตแก๊สในหลอดทดลอง

2019

Saranya Maungthipmalai(Maejo University, Chiang Mai (Thailand). Faculty of Animal Science and Technology) | Suban Foiklang(Maejo University, Chiang Mai (Thailand). Faculty of Animal Science and Technology) E-mail:[email protected] | Anusorn Cherdthong(Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture. Tropical Feed Resources Research and Development Center (TROFREC)) | Julakorn Panatuk(Maejo University, Chiang Mai (Thailand). Faculty of Animal Science and Technology) | Jutharak Gitiyanuphap(Maejo University, Chiang Mai (Thailand). Faculty of Animal Science and Technology)

AGROVOC Keywords
digestibility feeds fermentation gases in vitro digestibility in vitro experimentation microbiomes microorganisms quality saccharomyces cerevisiae soybean meal soybeans soyfoods yeasts
Bibliographic information
ISSN 0125-0485
Pagination
131-136
Other Subjects
In vitro gas production technique; Wet soybean waste; Yeast culture solution; Byproducts
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
Khon Kaen University, Khon Kaen (Thailand). Faculty of Agriculture
2022-07-15
AGRIS AP
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