Role of the yeast maltose fermentation genes in CO2 production rate from sponge dough
- 31 March 1990
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 7 (1) , 43-47
- https://doi.org/10.1016/0740-0020(90)90006-4
Abstract
No abstract availableKeywords
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