Maltose fermentation and leavening ability of baker's yeast
- 1 March 1977
- journal article
- Published by Springer Nature in Applied Microbiology and Biotechnology
- Vol. 4 (1) , 37-43
- https://doi.org/10.1007/bf01390668
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- Some enzymological factors influencing the leavening capacity and keeping quality of baker's yeastApplied Microbiology and Biotechnology, 1975
- An inducible transport system for α-glucosides in protoplasts of Saccharomyces carlsbergensisBiochimica et Biophysica Acta (BBA) - Nucleic Acids and Protein Synthesis, 1970
- Effect of glucose on the activity and the kinetics of the maltose-uptake system and of α-glucosidase in SaccharomycescerevisiaeBiochimica et Biophysica Acta (BBA) - General Subjects, 1969
- PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENTJournal of Biological Chemistry, 1951