Enhanced leavening properties of baker’s yeast by reducing sucrase activity in sweet dough
Crossref DOI link: https://doi.org/10.1007/s00253-016-7449-0
Published Online: 2016-04-04
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhang, Cui-Ying
Lin, Xue
Feng, Bing
Liu, Xiao-Er
Bai, Xiao-Wen
Xu, Jia
Pi, Li
Xiao, Dong-Guang
Text and Data Mining valid from 2016-04-04