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Bibliographic Details
Main Author: Fernanda GAENSLY
Format: Artículo científico
Language:en
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Subjects:
Agrociencias
bakery
baker’s yeast
fermenting power
iron supplementation
Saccharomyces cerevisiae
Online Access:https://www.redalyc.org/articulo.oa?id=395940111025
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https://www.redalyc.org/articulo.oa?id=395940111025

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