Proline accumulation in baker's yeast enhances high-sucrose stress tolerance and fermentation ability in sweet dough
Yu Sasano, Yutaka Haitani, Iwao Ohtsu, Jun Shima, Hiroshi TakagiVolume:
152
Year:
2012
Language:
english
Pages:
4
DOI:
10.1016/j.ijfoodmicro.2011.10.004
File:
PDF, 436 KB
english, 2012