A simple and effective procedure for selection of wine yeast strains

By Regodon J.A.   Perez F.   Valdes M.E.   de Miguel C.   Ramirez M.  

Food Microbiology, Vol. 14, Iss. 3, 1997-06 ,pp. : 247-254

Academic Press

Access to resources Recommend Favorite

Evaluation of Kluyveromyces marxianus as baker's yeast

By Caballero R.   Olguin P.   Cruz-Guerrero A.   Gallardo F.   Garcia-Garibay M.   Gomez-Ruiz L.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 37-41

Elsevier

Access to resources Recommend Favorite

Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production

By Martnez-Rodrguez A.   Carrascosa A.V.   Barcenilla J.M.   Angeles Pozo-Bayon M.   Carmen Polo M.  

Food Microbiology, Vol. 18, Iss. 2, 2001-04 ,pp. : 183-191

Elsevier

Access to resources Recommend Favorite

Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast

By Meignen B.   Onno B.   Gelinas P.   Infantes M.   Guilois S.   Cahagnier B.  

Food Microbiology, Vol. 18, Iss. 3, 2001-06 ,pp. : 239-245

Elsevier

Access to resources Recommend Favorite

Preparation of sourdough bread using a blend of bacterial culture and baker's yeast

By Anjum Faqir M.   Pasha Imran   Ghafoor Kashif   Khan M. Issa   Raza M. Ali  

Nutrition & Food Science, Vol. 38, Iss. 2, 2008-03 ,pp. : 146-153

Emerald Group Publishing Ltd

Access to resources Recommend Favorite