Kvasny Prum. 1978; 24(1): 16-20 | DOI: 10.18832/kp1978004

Active dry bakery yeast.Peer-reviewed article

E. PÍŠ

The article deals generally with the properties of bakery yeast, its function in the dough rising process, requirements put to the quality of yeast and especially with technologic methods used to make active dry bakery yeast.
(In Slovak, English summary only)

Keywords: dry bakery yeasts, quality, technology

Published: January 1, 1978