ShareRaising the effectiveness of low-temperature storage of brewer's and baker's yeast.
[In Russian. / En russe.]
Author(s) : BELUKOV S. V.
Type of article: Article
Details
- Original title: [In Russian. / En russe.]
- Record ID : 1998-1784
- Languages: Russian
- Source: Holod. Delo - n. 3
- Publication date: 1997
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Beverages;
Bakery and confectionery products - Keywords: Yeast; Cryotemperature; Beer; Bakery product; Performance; Cold storage
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Impairment of the glycolytic system and actin i...
- Author(s) : HATANO S., UDOU M., KOGA N., HONJOH K., MIYAMOTO T.
- Date : 1996
- Languages : English
- Source: Biosci. Biotechnol. Biochem. - vol. 60 - n. 1
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Cryoresistance of baker's yeast Saccharomyces c...
- Author(s) : MERIC L., LAMBERT-GUILOIS S., NEYRENEUF O., RICHARD-MOLARD D.
- Date : 1995
- Languages : English
- Source: Cereal Chem. - vol. 72 - n. 6
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Fermentive activity and storage stability of Kl...
- Author(s) : VIJ S., GANDHI D. N.
- Date : 2005/07
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 42 - n. 4
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Effects of prefreeze dough expansion speed on t...
- Author(s) : ANDO M., HITOKOTO S., ARAFUNE Y.
- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 7
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FACTORS INVOLVED IN THE STABILITY OF FROZEN DOU...
- Author(s) : WOLT M. J., APPOLONIA B. L. d'
- Date : 1984
- Languages : English
- Source: Cereal Chem. - vol. 61 - n. 3
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