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冷冻面团中酵母的抗冻性及抗冻酵母的研究进展 被引量:7

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摘要 随着烘焙工业中冷冻面团技术的引进和迅速发展,酵母的抗冻性作为冷冻面团的一个主要影响因素,也应该引起关注。文章综述了对冷冻面团中酵母抗冻性的研究进展,从物理和生物学的角度分析了温度变化对酵母抗冻性的影响,并探讨了抗冻酵母的培育和生产方法,旨在为新的抗冻酵母的生产提供依据。
出处 《江苏食品与发酵》 2007年第3期25-28,共4页 Jiangsu Food and Fermentation
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参考文献22

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二级参考文献10

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