Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids
Frederico Magalhães, Alex Calton, Raija‐Liisa Heiniö, Brian Gibson
Topics & Concepts
YeastFood scienceSaccharomyces cerevisiaeFermentationBiologyAromaSaccharomycesBiochemistryFermentation and Sensory AnalysisFood composition and propertiesFood Quality and Safety Studies