Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker’s yeasts in the modern bakery

Nerve Zhou, Anna Judith Schifferdecker, Amparo Gamero, Concetta Compagno, Teun Boekhout, Jure Piškur, Wolfgang Knecht

Research output: Contribution to journalArticle

10 Citations (Scopus)
Original languageEnglish
Pages (from-to)45-58
Number of pages14
JournalInternational Journal of Food Microbiology
Volume250
DOIs
Publication statusPublished - 2017

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