Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties
Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and studies the effect of the resulting concentrate on the...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2020-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/63/e3sconf_ebwff2020_04010.pdf |