Study on Temperature Gradients and Protein Enrichment by <i>Aspergillus oryzae</i> in Solid-State Fermentation on Packed Bed Bioreactor Using Jowar (Sorghum) Straw as Substrate

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ISSN Print: 2165-400X
ISSN Online: 2165-4018
www.scirp.org/journal/jsbs
E-mail: jsbs@scirp.org

"Study on Temperature Gradients and Protein Enrichment by Aspergillus oryzae in Solid-State Fermentation on Packed Bed Bioreactor Using Jowar (Sorghum) Straw as Substrate"
written by Ganesh A. Bathe, Vilas S. Patil, Ashish S. Chaurasia,
published by Journal of Sustainable Bioenergy Systems, Vol.2 No.3, 2012

has been cited by the following article(s):

[1]	Effect of operating conditions of a solid‐state fermenter on structural and pasting properties of finger millet flour as applied to bread quality
	Journal of Food …, 2022

[2]	Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases
	2019

[3]	Numerical modeling and simulation of temperature profiles in finger millet bed during solid state fermentation
	2019

[4]	Temperature Studies in the Growth of Aspergillus Oryzae on Jowar Straw in Packed-Bed Solid State Fermenter (PBSSF)-A Modeling Approach
	RESEARCH & REVIEWS: JOURNAL OF ENGINEERING AND TECHNOLOGY, 2013

[1]	Effect of operating conditions of a solid‐state fermenter on structural and pasting properties of finger millet flour as applied to bread quality Journal of Food Process Engineering, 2022 DOI:10.1111/jfpe.14017

[2]	Numerical modeling and simulation of temperature profiles in finger millet bed during solid state fermentation Journal of Food Process Engineering, 2020 DOI:10.1111/jfpe.13282

[3]	Numerical modeling and simulation of temperature profiles in finger millet bed during solid state fermentation Journal of Food Process Engineering, 2019 DOI:10.1111/jfpe.13282

[4]	Modulation of coffee flavor precursors by Aspergillus oryzae serine carboxypeptidases LWT, 2019 DOI:10.1016/j.lwt.2019.108312

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