Portal de Periódicos da CAPES

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

2005; Wiley; Volume: 82; Issue: 3 Linguagem: Inglês

10.1094/cc-82-0239

1943-3638

Olimpia Pepe, Marilena Anastasio, Francesco Villani,

Microbial Metabolites in Food Biotechnology

Cereal ChemistryVolume 82, Issue 3 p. 239-241 Note Improvement of Frozen Dough Stability Using a Cryoresistant Yeast Strain and Refreshment Olimpia Pepe, Corresponding Author Olimpia Pepe olipepe@unina.it 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.itSearch for more papers by this authorMarilena Anastasio, Marilena Anastasio Dipartimento di Scienza degli Alimenti Università degli Studi di Napoli Federico II, 80055 Portici, Italy.Search for more papers by this authorFrancesco Villani, Francesco Villani Dipartimento di Scienza degli Alimenti Università degli Studi di Napoli Federico II, 80055 Portici, Italy.Search for more papers by this author Olimpia Pepe, Corresponding Author Olimpia Pepe olipepe@unina.it 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.itSearch for more papers by this authorMarilena Anastasio, Marilena Anastasio Dipartimento di Scienza degli Alimenti Università degli Studi di Napoli Federico II, 80055 Portici, Italy.Search for more papers by this authorFrancesco Villani, Francesco Villani Dipartimento di Scienza degli Alimenti Università degli Studi di Napoli Federico II, 80055 Portici, Italy.Search for more papers by this author First published: 16 May 2005 https://doi.org/10.1094/CC-82-0239Citations: 4AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article.Citing Literature Volume82, Issue3May/June 2005Pages 239-241 RelatedInformation