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Thermostability of active dry baker's yeast.

Neelakantan, S. and Lewis, Y. S. (1964) Thermostability of active dry baker's yeast. Indian Journal of Technology, 2 (6). pp. 213-214.

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Desiccation of active dry bakers' yeast by in_ packagIng anhydrous calcium chloride with it has been successfully employed in lowering the llloistur~ level in yeast to 2-3 per {;ent and In inducing thermostability; the product keeps well for about a year undel' tropical climatic conditions (temp" 42_46°C.), Vapour humidification of the low moisture yeast prior to reconstitution has been found to be unnecessary.

Item Type: Article
Uncontrolled Keywords: dry bakers' yeast, thermostability
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Feb 2014 09:32
Last Modified: 13 Feb 2014 09:32
URI: http://ir.cftri.com/id/eprint/6099

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