摘要
面用酵母的活力是面包烘焙成功与否的关键 ,试验介绍一种简易的估计面用酵母活力的方法。
Active dry yeast' s activity is very important in bread-baking This paper concerns a method which estimates the activity of the active dry yeast easily
出处
《食品科技》
CAS
北大核心
2000年第3期56-56,55,共2页
Food Science and Technology