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Improvement of Frozen Dough Stability Using a Cryoresistant Yeast Strain and Refreshment

May 2005 Volume 82 Number 3
Pages 239 — 241
Olimpia Pepe , 1 , 2 Marilena Anastasio , 1 and Francesco Villani 1

Dipartimento di Scienza degli Alimenti Università degli Studi di Napoli Federico II, 80055 Portici, Italy. Corresponding author: Phone: +39 081 2539410. Fax: +39 081 2539407. E-mail: olipepe@unina.it


Go to Article:
http://dx.doi.org/10.1094/CC-82-0239
Accepted February 1, 2005.

© 2005 AACC International, Inc.