Rising stars in the bakery: novel yeasts for modern bread
Bread is a widely consumed fermented food whose taste, aroma, and texture are partly determined by the choice of microbe(s) employed in dough fermentation. Consumer preferences and dietary considerations are currently changing; in addition to a desire for novel, complex flavour profiles, foods low i...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
CSIRO Publishing
2022-01-01
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| Series: | Microbiology Australia |
| Subjects: | |
| Online Access: | https://www.publish.csiro.au/ma/pdf/MA22023 |