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Food Research International, Vol. 30, Iss. 6, 1997-07 ,pp. : 407-415

Elsevier

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Evaluation of Kluyveromyces marxianus as baker's yeast

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Factors influencing the drying of prunes 1. Effects of temperature upon the kinetics of moisture loss during drying

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Strains selection of baker's yeast with improved technological properties

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Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 235-239

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

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