Environmental impacts of the confectionary industry-Reference-Cited by-同舟云学术

Environmental impacts of the confectionary industry

Published:2021 Issue: Volume: Page:189-216
ISSN:
Container-title:Environmental Impact of Agro-Food Industry and Food Consumption
language:
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Author:

Grahovac Jovana,Rončević Zorana

Publisher

Elsevier

Reference113 articles.

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3. Yeasts in sustainable bioethanol production: a review;Azhar;Biochem. Biophys. Rep.,2017

4. Ethanol fermentation technologies from sugar and starch feedstocks;Bai;Biotechnol. Adv.,2008

5. Progress in bioethanol processing;Balat;Prog. Energ. Combust.,2008

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1. Application of Recycled Filling to Improve the Purification Performance of Confectionery Wastewater in a Vertical Anaerobic Labyrinth Flow Bioreactor;Energies;2024-05-24

2. Biotechnological Utilization of Agro-Industrial Residues and By-Products—Sustainable Production of Biosurfactants;Foods;2024-02-26

3. Exploring fibrous ingredients for fish: The case of feeding sugar beet pulp to tambaquí (Colossoma macropomum);Heliyon;2023-12

4. The potential of molasses from different dietary sources in industrial applications: A source of functional compounds and health attributes, a comprehensive review;Food Bioscience;2023-12

5. Sugar Beet Pulp as Raw Material for the Production of Bioplastics;Fermentation;2023-07-12