Effect of yeast extracts containing propionic acid on bread dough fermentation and bread properties.
Citation
Gardner, N.J., Champagne, C.P., and Gélinas, P. (2002). "Effect of yeast extracts containing propionic acid on bread dough fermentation and bread properties.", Journal of Food Science, 67(5), pp. 1855-1858.
Publication date
2002-12-31