Work

Comparative Evaluation of the Sensory Properties of Doughs Fermented with Yeasts Isolated from Orange

Year: 2009

Type: article

Source: Biotechnology(Faisalabad)

DOI: 10.3923/biotech.2009.389.392

Authors: B. Boboye, I. Dayo-Owoye

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W2011195729

FWCI:

Cites: 1

Cited by: 8

Related to: 10