Mathematical Model of Sugar Uptake in Fermenting Yeasted Dough-Reference-Cited by-同舟云学术

Mathematical Model of Sugar Uptake in Fermenting Yeasted Dough

Published:2007-06-27 Issue:15 Volume:55 Page:6325-6329
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Loveday S. M.¹,Winger R. J.¹

Affiliation:

1. Riddet Centre, Massey University, Private Bag 11222, Manawatu Mail Centre, New Zealand, and Institute of Food, Nutrition and Human Health, Massey University, Private Bag 102904, North Shore Mail Centre, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0708138

Reference37 articles.

1. Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs

2. Thermodynamic aspects of dough formation and functionality

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