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Valorisation of Bakery Waste to Produce Bio-emulsifier
S Ambavaram
, S Azhari
, L Hodgson
, R Avery
, Pattanathu Rahman
Teesside University
Research output
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Contribution to conference
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Paper
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peer-review
158
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Keyphrases
Bioemulsifier
100%
Bakery Waste
100%
Food Industry
33%
Low Toxicity
33%
Incubation
33%
Emulsification
33%
Biodegradability
33%
Chemically Synthesized
33%
Surface-active Substances
33%
Fermenter
33%
Oil-in-water Emulsion
33%
Bread
33%
Future Production
33%
Oil Companies
33%
Mayonnaise
33%
Shake-flask Method
33%
Earth and Planetary Sciences
Food Industry
100%
Emulsification
100%
Biodegradability
100%
Food Science
Emulsifier
100%
Mayonnaise
33%
Emulsification
33%
Food Industry
33%