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Loading of Exogenous Trehalose into Baker's Yeast and Its Influence on Freeze Tolerance in Frozen Dough

弘康 河合, 由香 磯部, 幸恵 土田, Hiroyasu Kawai, Yuka Isobe, Yukie Tsuchida

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Key concepts: Trehalose, Yeast, Food science, Chemistry, Biology, Biochemistry

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Loading of Exogenous Trehalose into Baker's Yeast and Its Influence on Freeze Tolerance in Frozen Dough — Research Paper | ScholarLens