Intracellular concentration of exogenous glycerol in Saccharomyces cerevisiae provides for improved leavening of frozen sweet doughs

Food Microbiology

Volumn 16, Issue 1, 1999, Pages 45-51

  Myers, D K ^a   Attfield, P V ^a,b  

^a Burns Philip Technol Res Center   (Australia)

^b MACQUARIE UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ADDITIVE; FREEZING; GLYCEROL; MIXING; POLYOL;

SACCHAROMYCES CEREVISIAE;

EID: 0033083930     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1998.0212     Document Type: Article

References (31)

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