Author:
De La Cruz Pech-Canul Ángel,Ortega David,Garcia-Triana Antonio,Lidia Solís-Oviedo Rosa
Reference70 articles.
1. Chavan RS, Chavan SR. Sourdough technology—A traditional way for wholesome foods: A review. Comprehensive Reviews in Food Science and Food Safety. 2011;10(3):169-182
2. Donalies UE, Nguyen HT, Stahl U, Nevoigt E. Improvement of Saccharomyces yeast strains used in brewing, wine making and baking. Advances in Biochemical Engineering/Biotechnology. 2008;111:67-98
3. Burrow S. Baker’s yeast. In: Rose AH, Harrison JS, editors. The Yeasts: Biology of yeasts. 3. 2nd ed. London and New York: Academic Press; 1969. pp. 349-420
4. Stratford M. Lectin-mediated aggregation of yeasts—Yeast flocculation. Biotechnology and Genetic Engineering Reviews. 1992;10(1):283-342
5. Lodolo EJ, Kock JLF, Axcell BC, Brooks M. The yeast Saccharomyces cerevisiae—The main character in beer brewing. FEMS Yeast Research. 2008;8(7):1018-1036