Improved Organoleptic and Nutritive Properties of Bakery Products Supplemented with Amino Acid Overproducing Saccharomyces cerevisiae Yeasts
Author:
Affiliation:
1. Departamento de Genética, Facultad de Biología, Universidad de Sevilla, Apartado 1095, E-41080 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf001130u
Reference30 articles.
1. Advances in Baking Technology
2. Rhem, H. J.; Reed, G.Biotechnology, Vol. 9: Enzymes, Biomass, Food and Feed; VCH: Weinheim, Germany, 1996.
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