ISSN print edition: 0366-6352
ISSN electronic edition: 1336-9075
Registr. No.: MK SR 9/7

Published monthly
 

Baking quality of biologically active yeast. I. Analytical comparison

A. Ginterová, Ľ. Mitterhauszerová, and E. Polányi

Zentrales Forschungsinstitut für die Nahrungsmittelindustrie. Zweiginstitut in Bratislava

 

Abstract: Biol. activity of Trenc´in yeast (I) (manufd. in Tren´cin, Slovakia) of export quality was compared with yeast (II), manufd. in England, by anal. and Warburg methods. The greater biol. activity of II is caused by an increased ability to ferment sucrose and esp. maltose. The higher amt. of α-glucosidase in II is more stable and less dependent on the substrate than in I.

Full paper in Portable Document Format: 149a646.pdf (in Slovak)

 

Chemical Papers 14 (9) 646–651 (1960)

Wednesday, February 24, 2021

IMPACT FACTOR 2019
1.680
SCImago Journal Rank 2019
0.331
SEARCH
Advanced
VOLUMES
XXVIII. International Conference on Coordination and Bioinorganic Chemistry
© 2021 Chemical Papers