Immobilization of baker's yeast in the alginate-based hydrogels to impart sensorial characteristics to frozen dough bread
| Autor: | Mihaly Cozmuta, A., Jastrzębska, A., Apjok, R., Petrus, M., Mihaly Cozmuta, L., Peter, A., Nicula, C. |
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| Zdroj: | In Food Bioscience August 2021 42 |
| Databáze: | ScienceDirect |
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