Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains

Author: Hernandez-Lopez M.J.   Prieto J.A.   Randez-Gil F.  

Publisher: Springer Publishing Company

ISSN: 0003-6072

Source: Antonie van Leeuwenhoek, Vol.84, Iss.2, 2003-09, pp. : 125-134

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