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ROLE OF P-AMINOBENZOIC ACID (PABA) IN MODELING SELECTED PROPERTIES OF BAKERY YEAST.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2009, v. 8, n. 2, p. 41
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- Article
A study on Saccharomyces cerevisiae and Candida utilis cell wall capacity for binding magnesium.
- Published in:
- European Food Research & Technology, 2006, v. 224, n. 1, p. 49, doi. 10.1007/s00217-006-287-z
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- Article
Reduction of stachyose in legume flours by lactic acid bacteria.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 115, doi. 10.1111/j.1365-2621.1994.tb06911.x
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- Article
P-AMINOBENZOIC ACID (PABA) CHANGES FOLATE CONTENT IN CELL BIOMASS OF SACCHAROMYCES CEREVISIAE.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 1, p. 13
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- Article
SHIKIMATE PATHWAY IN YEAST CELLS: ENZYMES, FUNCTIONING, REGULATION -- A REVIEW.
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- Polish Journal of Food & Nutrition Sciences, 2009, v. 59, n. 2, p. 113
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- Article
Impact of magnesium and mannose in the cultivation media on the magnesium biosorption, the biomass yield and on the cell wall structure of Candida utilis yeast.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 3, p. 695, doi. 10.1007/s00217-007-0774-x
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- Article