Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery
Authors
Keywords
Microbread, Ascomycetous yeasts, Bread, Baking, Non-conventional yeasts
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 250, Issue -, Pages 45-58
Publisher
Elsevier BV
Online
2017-03-22
DOI
10.1016/j.ijfoodmicro.2017.03.013

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.