Maltase activity and dough rising ability of baker's yeasts obtained at different growth conditions during the maturation stage

European Food Research and Technology

Volumn 205, Issue 1, 1997, Pages 80-84

  Angelov, Angel ^a   Hristozova, Tsonka ^b   Roshkova, Zlatka ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b INSTITUTE OF MICROBIOLOGY   (Bulgaria)

Author keywords

Baker's yeast; Dough rising ability; Maltase activity; Maturation

Indexed keywords

EID: 53249098606     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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