Sodium chloride enhances the potential leavening ability of yeast in dough

Y. Oda, K. Tonomura

Open source

DOI: 10.1006/fmic.1993.1028
Published: 1993-06
Container: Food Microbiology
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1006/fmic.1993.1028,
  title = {Sodium chloride enhances the potential leavening ability of yeast in dough},
  author = {Y. Oda and K. Tonomura},
  year = {1993},
  journal = {Food Microbiology},
  doi = {10.1006/fmic.1993.1028},
  url = {https://doi.org/10.1006/fmic.1993.1028}
}

RIS

TY  - JOUR
TI  - Sodium chloride enhances the potential leavening ability of yeast in dough
AU  - Y. Oda
AU  - K. Tonomura
PY  - 1993
JO  - Food Microbiology
DO  - 10.1006/fmic.1993.1028
UR  - https://doi.org/10.1006/fmic.1993.1028
ER  -

APA

Oda, Y., & Tonomura, K. (1993). Sodium chloride enhances the potential leavening ability of yeast in dough. Food Microbiology. https://doi.org/10.1006/fmic.1993.1028

Source records

crossref · retrieved 2026-09-25T01:20:58.014Z