Xanthine-containing beverages as fermentation adjuncts of baker\'s yeast

Autor:	C.O. Ibegbulem, I G Kalu, N N Kalu
Rok vydání:	2008
Předmět:	chemistry.chemical_compound Chemistry Geography Planning and Development Fermentation Food science Management Monitoring Policy and Law Xanthine Yeast
Zdroj:	Bio-Research; Vol 5, No 2 (2007); 282-284
ISSN:	1596-7409
DOI:	10.4314/br.v5i2.28650
Popis:	No Abstract. Bio-Research Vol. 5 (2) 2007: pp. 282-284
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9695e300e06db299df0d95c47d759d1b https://doi.org/10.4314/br.v5i2.28650 Zobrazit plný text záznamu