Application of Wild Yeast (<i>Saccharomyces cerevisiae</i>) Isolates from Palm Wine and Honey in Baking of Cassava/Wheat Composite Bread

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Application of Wild Yeast (Saccharomyces cerevisiae) Isolates from Palm Wine and Honey in Baking of Cassava/Wheat Composite Bread"
written by James Bitrus, Onyetugo C. Amadi, Tochukwu N. Nwagu, Chukwudi I. Nnamchi, Anene N. Moneke,
published by Food and Nutrition Sciences, Vol.11 No.7, 2020

has been cited by the following article(s):

[1]	A Brief Review: Saccharomyces cerevisiae Biodiversity Potential and Promising Cell Factories for Exploitation in Biotechnology and Industry Processes–West …
	Food Chemistry Advances, 2022

[2]	Improving the bread quality and endophytic yeast of Salak Pondoh (Salacca edulis Reinw.) growth by addition of phosphate source
	… : Jurnal Ilmiah Biologi, 2022

[3]	A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread
	2021

[1]	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

[2]	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

[3]	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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