1. Immobilization of baker's yeast in the alginate-based hydrogels to impart sensorial characteristics to frozen dough bread. (August 2021) Authors: Mihaly Cozmuta, A.; Jastrzębska, A.; Apjok, R.; Petrus, M.; Mihaly Cozmuta, L.; Peter, A.; Nicula, C. Journal: Food bioscience Issue: Volume 42(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells. (September 2022) Authors: Mihaly Cozmuta, L.; Nicula, C.; Peter, A.; Apjok, R.; Jastrzębska, A.; Mihaly Cozmuta, A. Journal: Journal of cereal science Issue: Volume 107(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗