✦ LIBER ✦

Active dried baker's yeast:II. Factors involved in the fermentation of flour

✍ Scribed by D. O. BILTCLIFFE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Active dried baker's yeast : I. Systems

✍ D. O. BILTCLIFFE 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 496 KB

Post-fermentative production of glutathi

✍ Musatti, Alida; Manzoni, Matilde; Rollini, Manuela 📂 Article 📅 2013 🏛 Elsevier 🌐 English ⚖ 815 KB

Phosphate mediation of the aerobic ferme

✍ Takahira Ogawa; Takafumi Inoue; Sunao Sato; Masahiko Shimoda; Shuichi Aiba 📂 Article 📅 1980 🏛 Springer Netherlands 🌐 English ⚖ 381 KB

The inhibition of fermentation in baker'

✍ Ralston, G.B.; Tracey, M.V.; Wrench, Pamela M. 📂 Article 📅 1964 🏛 Elsevier Science 🌐 English ⚖ 265 KB

Optimal operation of baker's yeast ferme

✍ Jyothy Vemuri; Srinivas Palanki 📂 Article 📅 2006 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 159 KB

The interaction of zymohexoses and malto

✍ Heikki Suomalainen; Erik Axelson; Erkki Oura 📂 Article 📅 1956 🏛 Elsevier Science ⚖ 246 KB