TITLE

YEAST BREADS Rising to the Occasion

AUTHOR(S)
Kowalski, Kathiann M.
PUB. DATE
March 2009
SOURCE
Odyssey;Mar2009, Vol. 18 Issue 3, p24
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
The article presents information on Baker's yeast, a one-celled fungus with the scientific name Saccharomyces cerevisiae that is used to make bread dough rise through the process of fermentation.
ACCESSION #
37222227

 

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