Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices - Concepedia

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Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices

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References

2000

Year

Patricia Cerrutti, M. Segovia de Huergo, Miguel A. Galvagno, C. Schebor, Marı́a del Pilar Buera

Applied Microbiology and Biotechnology

Yeast StabilityBiomanufacturingEngineeringBiochemistryCommercial BakerFungal Cell BiologyExternal MatricesBiochemical EngineeringBiotechnologyYeastFood Engineering

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