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

Publication date: August 2021Source: Food Bioscience, Volume 42Author(s): A. Mihaly Cozmuta, A. Jastrzębska, R. Apjok, M. Petrus, L. Mihaly Cozmuta, A. Peter, C. Nicula
Source: Food Bioscience - Category: Food Science Source Type: research
More News: Food Science