Work

A new source of Saccharomyces cerevisiae as a leavening agent in bread making.

Year: 2013

Type: article

Source: International Food Research Journal

Authors: Z. Noroul Asyikeen, A. G. Maaruf, A. M. Sahilah, Artem Khan, Wan Aida Wan Mustapha

Institution: National University of Malaysia

Language: English

Topic: Yeasts and Rust Fungi Studies

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W322913644

FWCI: 0.298

Cites: 26

Cited by: 19

Related to: 10