APPLICATION OF MICROORGANISMS IN FOOD

Journal: Science Journal "NovaInfo" (Vol.3, No. 47)

Publication Date: 2016-06-16

Authors : Ishkulova Leysan Damirovna;

Page : 21-25

Keywords : YEAST; FERMENTATION; BAKERY; WINE; BIOTECHNOLOGY;

Source : Download Find it from : Google Scholar

Abstract

The analytical review of the use of yeast in the food industry. Presents an over-view of the yeast of their physiological properties, reproduction and nutrition, the effect of yeast activity in the biological and nutritional value of foods.

Main Menu

Searching By

PARTNERS

APPLICATION OF MICROORGANISMS IN FOOD

Abstract

Advertisement