Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties

Published 2013 View Full Article

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Title
Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 151, Issue -, Pages 421-428
Publisher
Elsevier BV
Online
2013-11-16
DOI
10.1016/j.foodchem.2013.11.025

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