Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties

Published 2014 View Full Article

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Title
Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 62, Issue 38, Pages 9326-9335
Publisher
American Chemical Society (ACS)
Online
2014-09-01
DOI
10.1021/jf502547a

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