Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making

The Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making (PDF/DOC)

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This study on the Isolation And Performance Evaluation Of Saccharomyces Cerevisiae From On Palm Wine (Elaels Guinneensis) At Different Temperature Of Proofing During Bread Making is relevant to students and researchers in the following fields:

Food Science and Technology (166), Nutrition and Dietetics (165), Food and Nutrition (150), Food Biochemistry (149), Food Chemistry (149), Nutritional Biochemistry (149)