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— Baker’s yeast has been employed in the manufacturing of bread for at least 6,000 years ago. They are responsible for dough leavening and without them sugar in the dough will not be reduced and the substrate will be left unleavened. They have be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41e9dc7c3ee492c0a518f2ad39017e38
