Improved organoleptic and nutritive properties of bakery products supplemented with amino acid overproducing Saccharomyces cerevisiae yeasts

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 1861-1866

  Rincón, Ana M ^a   Benítez, Tahía ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Amino acid enrichment; Amino acid overproducing yeasts; Bakery products; Nutritive properties; Organoleptic properties

Indexed keywords

AMINO ACID;

AMINO ACID ANALYSIS; AMINO ACID COMPOSITION; ARTICLE; FERMENTATION; FUNGUS GROWTH; NONHUMAN; NUTRITION; ORGANOLEPTIC PROPERTY; SACCHAROMYCES CEREVISIAE; YEAST;

AMINO ACIDS; BIOMASS; BREAD; FERMENTATION; FOOD ADDITIVES; MUTATION; NUTRITIVE VALUE; SACCHAROMYCES CEREVISIAE; SMELL; TASTE;

FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 0034869249     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001130u     Document Type: Article

References (5)

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