Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage
Sarinthorn Suwannarong, Rungtiwa Wongsagonsup, Manop Suphantharika
Topics & Concepts
YeastFood scienceGlucanChemistryWheat flourStarchBiochemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyPolysaccharides Composition and Applications