Research progress on improvement in freeze-tolerance of baker's yeast
Baker yeast is a necessary material of bread making, and improvement in freeze- tolerance of baker's yeast is very important to the development of frozen dough. In this paper, the species and effects of baker's yeast were introduced, and the freeze-tolerance mechanism of baker's yeast and the development review on improvement in freeze-tolerance of baker's yeast were emphasized.
NETL
NSTL
万方数据
维普
