Comparative Analysis of Bread Quality Using Yeast Strains from Alcoholic Beverage Production
The impact of yeast strain selection on bread quality was evaluated using a range of commercial <i>Saccharomyces cerevisiae</i> strains, typically employed in various alcoholic beverage productions, to determine their effectiveness in bread making. The final products made from these stra...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/12/12/2609 |
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