[Elsevier] The thermotolerance of industrial yeast strains in a dough matrix determines their impact on the oven rise during bread baking

sciencearticle Post time Half hour(s) ago | Show all posts |Read mode
This post will be closed automatically in 2026-09-24 18:39
Reward10points

journal:Food Chemistry

Authors:Sara Vandenbosch; Yamina De Bondt; Jan Steensels; Kevin Verstrepen; Christophe M. Courtin

Published date:2025-11-

DOI:10.1016/j.foodchem.2025.145151

PDF link:https://www.sciencedirect.com/sc ... 308814625024021/pdf

Article link:https://doi.org/10.1016/j.foodchem.2025.145151

Article Source:Elsevier BV


Remark:
Reply

Use magic Donate Report

All Reply0 Show all posts

Reply

You have to log in before you can reply Login | Register

Points Rules

Senior Member
  • post

  • reply

  • points

    9792

Return to the list