Chepel, NataliaGrek, OlenaKrasulya, Olena2018-04-232018-04-232016Chepel, N. Evaluation of the biochemical activity of lactose-fermenting yeast Kluyveromyces lactis for whey and apple pectin mixture fermentation / N. Chepel, O. Grek, O. Krasulya // Food Science for Well-being (CEFood 2016) : book of abstracts 8th Central European Congress on Food 2016, 23-26 May 2016. – Kyiv : NUFT, 2016. – 314 p.https://dspace.nuft.edu.ua/handle/123456789/27107This study was carried out by using whey and apple pectin in the fiber mixture as a fermentative medium in order to evaluate the biochemical activity of lactose-fermenting of some Kluyveromyces lactis strains during fermentation.otherapple pectinяблучний пектиняблочный пектинwheyсироваткасывороткакафедра технології молока і молочних продуктівThesis