Van Dijck, P <br/><br/>
Characterization of a new set of mutants deficient in fermentation-induced loss of stress resistance for use in frozen dough applications.  [electronic resource] 

 -  International journal of food microbiology  Apr 2000 
 - 187-92 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Review 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/s0168-1605(00)00162-8  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fermentation<br/>Freezing<br/>Mutation<br/>Saccharomyces cerevisiae--metabolism<br/>Trehalose--metabolism