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The Influence of Carboxymethylcellulose, xanthan and Guar-Gum Addition in Bread Dough before Freezing on Metabolism and Viability of Saccharomyces cerevisiae
| Title: | The Influence of Carboxymethylcellulose, xanthan and Guar-Gum Addition in Bread Dough before Freezing on Metabolism and Viability of Saccharomyces cerevisiae | Authors: | Pejin, Dušanka  ; Grujić, Olgica ; Pejin, Jelena  ; Došenović, Irena ; Kocić-Tanackov, Sunčica |
Issue Date: | 2009 | Publication: | Acta Periodica Technologica | ISSN: | 1450-7188 Acta periodica technologica Search Idenfier |
Publisher: | Novi Sad : University of Novi Sad - Faculty of Technology, Novi Sad | Type: | Article | Collation: | br. 40 str. 211-220 | DOI: | 10.2298/APT0940211P | VBS COBISS: | 200084236 | URI: | https://plus.cobiss.net/cobiss/sr/sr/bib/200084236#izum.si https://enauka.gov.rs/handle/123456789/756459 |
M-category: | 51M51 |
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