Construction of Baker’s Yeast Strains with High Fermentative Abilities in both Lean and Sweet Doughs / 微生物学通报
Microbiology
;
(12)1992.
Artículo
en Chino
| WPRIM
| ID: wpr-685845
ABSTRACT
Two parental strains BY-14 and BY-6,with high leavening ability in lean and sweet dough respectively,were selected.Through spore production and separation,two haploids with opposition types were selected for cross-breeding.At last one hybridization strain was obtained,with good fermentation ability as BY-14 in lean dough and better than BY-6 by 25%in sweet dough.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Idioma:
Chino
Revista:
Microbiology
Año:
1992
Tipo del documento:
Artículo
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