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  • The role of magnesium and calcium in governing yeast agglomeration 

    Birch, Rosslyn M.; Dumont, Ann; Walker, Graeme M. (Food Technology and Biotechnology / University of Zagreb, 2002-06)
    "Grit" formation by agglomerating cells of baker's yeast is an idiosyncratic phenomenon of irreversible cellular aggregation that is detrimental to yeast quality. Agglomeration results in failure of rehydrated dried yeast ...