Rezaei, Mohammad N <br/><br/>
Critical assessment of the formation of hydrogen peroxide in dough by fermenting yeast cells.  [electronic resource] 

 -  Food chemistry  Feb 2015 
 - 183-9 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.07.050  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Fermentation<br/>Flour--analysis<br/>Food Handling<br/>Hydrogen Peroxide--analysis<br/>Rheology<br/>Saccharomyces cerevisiae--metabolism