The influence of different forms of backery yeast Saccharomyces cerevisie type strain on the concentration of individual sugars and their utilization during fermentation

Romanian Biotechnological Letters

Volumn 15, Issue 4, 2010, Pages 5417-5422

  Gabrielǎ, Codinǎ Georgiana ^a   Daniela, Voica ^b  

^a STEFAN CEL MARE UNIVERSITY OF SUCEAVA   (Romania)

^b The Romanian Employers League Of The Milling   (Romania)

Author keywords

Chopin rheofermentometer; Dough fermentation; HPLC; Yeast

Indexed keywords

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 77956990483     PISSN: 12245984     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

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