D-Erythroascorbic Acid in Bakers'Yeast and Effects on Wheat Dough

• 1 July 1993
• journal article
• Published by Wiley in Journal of Food Science
• Vol. 58  (4) , 845-847
• https://doi.org/10.1111/j.1365-2621.1993.tb09373.x

Abstract

Keywords

• ETYTHROASCORBIC ACID
• WHEAT
• DOUGH
• YEAST