Yeh, Lien-Te <br/><br/>
A novel bread making process using salt-stressed Baker's yeast.  [electronic resource] 

 -  Journal of food science   
 - S399-402 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2009.01337.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Chemical Phenomena<br/>Dietary Sucrose<br/>Fermentation<br/>Food Handling--methods<br/>Food Preferences<br/>Glycerol--metabolism<br/>Hardness<br/>Humans<br/>Quality Control<br/>Saccharomyces cerevisiae--metabolism<br/>Saline Solution, Hypertonic--toxicity<br/>Sensation<br/>Smell<br/>Stress, Physiological<br/>Taste<br/>Time Factors