A functional compound contained in sugar cane molasses enhances the fermentation ability of baker’s yeast in high-sugar dough

Journal of General and Applied Microbiology - Tập 57 Số 5 - Trang 303-307 - 2011
Tadaaki Tokashiki1,2, Hideki Yamamoto3, Hajime Watanabe3, Ryoichi Nakajima3, Jun Shima4
1The United Graduate School of Agricultural Sciences, Kagoshima University
2Tropical Technology Center, Ltd.
3Tokyo Laboratory of Fermentation and Food Technology, Oriental Yeast Co., Ltd.
4Research Division of Microbial Sciences, Kyoto University

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