Work

Non-Conventional Yeasts in Breadmaking: A Roadmap for Technological and Functional Selection Driving Future Bakery Biotechnology

Year: 2026

Type: article

Source: Food Reviews International

DOI: 10.1080/87559129.2026.2722153

Authors: Kely Priscila de Lima, Maria Giovana Binder Pagnoncelli, Vitória de Mello Sampaio, Diego Ocán-Torres, Débora Gonçalves Bortolini, Juliano De Dea Lindner, Carlos Ricardo Soccol, Gilberto Vinicius de Melo Pereira

Institutions: Universidade Tecnológica Federal do Paraná, Universidade Federal do Paraná

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Conselho Nacional de Desenvolvimento Científico e Tecnológico

Award: G7743937449

OpenAlex ID: W7204475909

FWCI:

Cites: 115

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