has been cited by the following article(s):
[1]
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A Brief Review: Saccharomyces cerevisiae Biodiversity Potential and Promising Cell Factories for Exploitation in Biotechnology and Industry Processes – West African Natural Yeasts Contribution
Food Chemistry Advances,
2023
DOI:10.1016/j.focha.2022.100162
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[2]
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Isolation and screening of yeast starters from ersho samples collected from different parts of Ethiopia and determination of their potential role for bread production
International Journal of Food Properties,
2023
DOI:10.1080/10942912.2023.2270182
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[3]
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A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread
Food Biotechnology,
2021
DOI:10.1080/08905436.2021.1910520
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