Leavening Ability and Freeze Tolerance of Yeasts Isolated from Traditional Corn and Rye Bread Doughs

AuthID
 P-001-D8H
2
Author(s)
Tipo de Documento
Article
Year published
1996
Publicado
in APPLIED AND ENVIRONMENTAL MICROBIOLOGY, ISSN: 0099-2240
Volume: 62, Número: 12, Páginas: 4401-4404 (4)
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Scopus®
Pubmed®
Publication Identifiers
Pubmed: 8953712
SCOPUS: 2-s2.0-0029958585
Wos: WOS:A1996VW21600016
Source Identifiers
ISSN: 0099-2240
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