Some enzymological factors influencing the leavening capacity and keeping quality of baker's yeast
- 1 March 1975
- journal article
- review article
- Published by Springer Nature in Applied Microbiology and Biotechnology
- Vol. 1 (1), 1-12
- https://doi.org/10.1007/bf01880616
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- CHANGES IN THE CARBOHYDRATE RESERVES OF BAKER'S YEAST DURING GROWTH AND ON STANDINGJournal of the Institute of Brewing, 1961