EFFECT OF FERMENTATION PROCESS ON CONTAMINATION LEVEL IN BREAD DOUGH
نویسندگان
چکیده
منابع مشابه
Dynamics of the Saccharomyces cerevisiae transcriptome during bread dough fermentation.
The behavior of yeast cells during industrial processes such as the production of beer, wine, and bioethanol has been extensively studied. In contrast, our knowledge about yeast physiology during solid-state processes, such as bread dough, cheese, or cocoa fermentation, remains limited. We investigated changes in the transcriptomes of three genetically distinct Saccharomyces cerevisiae strains ...
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ژورنال
عنوان ژورنال: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
سال: 2010
ISSN: 1425-6959
DOI: 10.15193/zntj/2010/73/067-082