[Elsevier] Performance and viability of yeast (Saccharomyces cerevisiae) during baking: An integrative electrical resistance oven (ERO) approach

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journal：Food Chemistry

Authors：Eduardo Liza-Diaz; Karlien De Roeck; Nore Struyf; Julie Lobry; An Bautil; Céline Monnet; Renaud Toussaint; Christophe M. Courtin; Mickal Durand-Dubief; Mohammad N. Rezaei

Published date：2026-4-

DOI：10.1016/j.foodchem.2026.148376

PDF link：https://www.sciencedirect.com/sc ... 308814626005340/pdf

Article link：https://doi.org/10.1016/j.foodchem.2026.148376

Article Source：Elsevier BV。

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