Zymomonas mobilis: biomass production and use as a dough leavening agent
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-014-0997-6.pdf
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1. The potential use of Zymomonas mobilis for the food industry;Critical Reviews in Food Science and Nutrition;2022-11-08
2. Characterization of Two Zymomonas mobilis Wild Strains and Analysis of Populations Dynamics during Their Leavening of Bread-like Doughs;Foods;2022-09-08
3. Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients;Critical Reviews in Food Science and Nutrition;2021-09-15
4. Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach;Microorganisms;2020-05-26
5. Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose;Foods;2020-01-15
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