Characterisation of maltose metabolism in lean dough by lagging and non-lagging baker’s yeast strains
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF03175571.pdf
Reference24 articles.
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3. Bell P.J.L., Higgins V.J., Attfield P.V. (2001). Comparison of fermentative capacities of industrial baking and wild-type yeasts of the speciesSaccharomyces cerevisiae in different sugar media. Lett. Appl. Microbiol., 32: 224–229.
4. Bradford M.M. (1976). A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem., 72: 248–254.
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