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Role of the yeast maltose fermentation genes in CO2 production rate from sponge dough

Yasuhiro Oda, Kozo Ouchi

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Key concepts: Leavening agent, Maltose, Fermentation, Yeast, Sponge, Amylase, Starch, Food science

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Role of the yeast maltose fermentation genes in CO2 production rate from sponge dough — Research Paper | ScholarLens