Dough-leavening by Zymomonas mobilis and Its Application to Breadmaking-Reference-Cited by-同舟云学术

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Dough-leavening by Zymomonas mobilis and Its Application to Breadmaking

Published:1994-01 Issue:1 Volume:59 Page:171-174
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ODA YUJI,TONOMURA KENZO

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb06926.x/fullpdf

Reference15 articles.

1. [17] Amylases, α and β

2. Zymomonas — an alcoholic enigma

3. Microbial tolerance to alcohols: role of the cell membrane

4. Principal-Component Analysis of the Characteristics Desirable in Baker's Yeasts

5. Role of the yeast maltose fermentation genes in CO2 production rate from sponge dough

Cited by 7 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. 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. Yeast-Free Doughs by Zymomonas mobilis: Evaluation of Technological and Fermentation Performances by Using a Metabolomic Approach;Microorganisms;2020-05-26

4. Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose;Foods;2020-01-15

5. Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery;International Journal of Food Microbiology;2017-06

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