Active dried baker's yeast:II. Factors involved in the fermentation of flour
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb01642.x/fullpdf
Reference6 articles.
1. Active dried baker's yeast
2. ROUTINE METHOD FOR DETERMINATION OF THE ACTIVITY OF BAKER'S YEAST
3. Mackenzie , R.M. 1958 S.C.I. Monograph 129
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Active Dry Yeast: Lessons from Patents and Science;Comprehensive Reviews in Food Science and Food Safety;2019-05-09
2. Long term storage of some dry foods: a discussion of some of the principles involved;International Journal of Food Science & Technology;2007-06-28
3. Viability and Performance of Pure Yeast Strains in Frozen Wheat Dough;Journal of Food Science;1991-11
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