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Immobilization of baker's yeast in the alginate-based hydrogels to impart sensorial characteristics to frozen dough bread

Anca Mihaly Cozmuța, Agnieszka Jastrzębska, Robert Apjok, Mateusz Petrus, Leonard Mihaly Cozmuța, Anca Peter, Camelia Nicula

2021Food Bioscience25 citationsDOI

Topics & Concepts

YeastFood scienceStarchCalcium alginateChemistrySodium alginateSelf-healing hydrogelsCalciumBiochemistryPolymer chemistrySodiumOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyProteins in Food Systems
Immobilization of baker's yeast in the alginate-based hydrogels to impart sensorial characteristics to frozen dough bread | Litcius