A functional compound contained in sugar cane molasses enhances the fermentation ability of baker's yeast in high-sugar dough.
| Autor: | Tokashiki T; Tropical Technology Center, Ltd., Uruma, Okinawa, Japan., Yamamoto H, Watanabe H, Nakajima R, Shima J |
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| Jazyk: | angličtina |
| Zdroj: | The Journal of general and applied microbiology [J Gen Appl Microbiol] 2011; Vol. 57 (5), pp. 303-7. |
| DOI: | 10.2323/jgam.57.303 |
| Databáze: | MEDLINE |
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