Properties of wheat dough at sub-zero temperatures and freeze tolerance of a baker's yeast (Saccharomyces cerevisiae)

Journal of Food Science

Volumn 67, Issue 6, 2002, Pages 2196-2201

  Stecchini, Mara L ^a   Maltini, E ^a   Venir, E ^a   Del Torre, M ^a   Prospero, L ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Dough; DSC; Freezing; Physical properties; Yeast

Indexed keywords

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 0036689434     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09526.x     Document Type: Article

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