Immobilization of baker’s yeast in the alginate-based hydrogels to impart sensorial characteristics to frozen dough bread

Publication date: Available online 31 May 2021Source: Food BioscienceAuthor(s): A. Mihaly Cozmuta, A. Jastrzębska, R. Apjok, M. Petrus, L. Mihaly Cozmuta, A. Peter, C. Nicula

Source: Food Bioscience - May 31, 2021 Category: Food Science Source Type: research