Evolutionary engineering to improve Wickerhamomyces subpelliculosus and Kazachstania gamospora for baking
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s11274-021-03226-9.pdf
Reference59 articles.
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2. Ahi M, Hatamipour M, Goodarzi A (2010) Optimization of leavening activity of baker’s yeast during the spray-drying process. Dry Technol 28(4):490–494. https://doi.org/10.1080/07373931003613726
3. Aldhous P (1990) Genetic engineering. Modified yeast fine for food. Nature. https://doi.org/10.1038/344186b0
4. Altobelli E, Del Negro V, Angeletti PM, Latella G (2017) Low-FODMAP diet improves irritable bowel syndrome symptoms: A meta-analysis. Nutrients. https://doi.org/10.3390/nu9090940
5. Aslankoohi E, Herrera-Malaver B, Rezaei MN, Steensels J, Courtin CM, Verstrepen K (2016) Non-conventional yeast strains increase the aroma complexity of bread. PLoS ONE 11(10):e0165126. https://doi.org/10.1371/journal.pone.0165126
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