Conventional bread making with a mixture of the yeast Hanseniaspora vineae and the baker's yeast Saccharomyces cerevisiae for improved quality

Autor:	Yuji Oda, Masahiro Takaya, Takuji Ohwada
Rok vydání:	2021
Předmět:	Marketing Sucrose biology General Chemical Engineering Saccharomyces cerevisiae biology.organism_classification Industrial and Manufacturing Engineering Yeast chemistry.chemical_compound Invertase chemistry Mixed culture Hanseniaspora vineae Food science Bread making Food Science Biotechnology
Zdroj:	Food Science and Technology Research. 27:483-489
ISSN:	1881-3984 1344-6606
DOI:	10.3136/fstr.27.483
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::21ac7af05d987e08a6e02cb5fc32867f https://doi.org/10.3136/fstr.27.483 Zobrazit plný text záznamu