ShareCHANGES IN BAKERY YEASTS DURING STORAGE AT VARIOUS TEMPERATURES.
[In German. / En allemand.]
Author(s) : JERNEJC J., CIMERMAN A.
Type of article: Article
Summary
DRY MATTER, PROTEIN, LIPID OF THE BIOMASS, AFTER 0, 3, 6, 10 AND 13 DAY STORAGE AT 308, 293, 285 AND 277 K (35, 20, 12 AND 4 DEG C). (Bibliogr. int. CDIUPA-CNRS, FR., 85-210-202957.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1986-1139
- Languages: German
- Source: Branntweinwirtschaft - vol. 125 - n. 15
- Publication date: 1985
Links
See the source
Indexing
- Themes: Bakery and confectionery products
- Keywords: Yeast; Lipid; Bread; Chilling; Bakery; Protein; Chemical property
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