Evaluation of thermally-dried Kluyveromyces marxianus as baker's yeast

Food Chemistry

Volumn 115, Issue 2, 2009, Pages 691-696

  Dimitrellou, Dimitra ^a   Kandylis, Panagiotis ^a   Kourkoutas, Yiannis ^b   Koutinas, Athanasios A ^a   Kanellaki, Maria ^a  

^a Section of Analytical Environmental and Applied Chemistry   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Bread; Flavour; Kluyveromyces marxianus; Thermal drying

Indexed keywords

EID: 61349155457     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.12.050     Document Type: Article

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