烘焙酵母 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "烘焙酵母" in Chinese language version.

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archive.org

Christian, Elizabeth W.; Vaclavik, Vickie. Essentials of food science. New York: Kluwer Academic/Plenum Publishers. 2003: 323. ISBN 978-0-306-47363-0.
Young, Linda; Cauvain, Stanley P. Technology of Breadmaking. Berlin: Springer. 2007: 88. ISBN 978-0-387-38563-1.
Susan Westmoreland. The Good Housekeeping Cookbook. New York: Hearst. 2004: 584. ISBN 978-1-58816-398-1.
Weibiao Zhou; Nantawan Therdthai. Y.H. Hui; E. Özgül Evranuz , 编. Fermented Bread. Handbook of Plant-Based Fermented Food and Beverage Technology 2 (CRC Press). 2012: 477–526. ISBN 978-1439849040.

bbc.co.uk

The History of Bread Yeast. BBC. 2004-08-02.

books.google.com

Young, Linda; Cauvain, Stanley P. Technology of Breadmaking. Berlin: Springer. 2007: 79 [2015-10-27]. ISBN 978-0-387-38563-1. （原始内容存档于2016-05-12）. The scientific name for baker's yeast is Saccharomyces cerevisiae, ...

doi.org

De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric. Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology. 2016, 239: 26–34 [2024-04-11]. ISSN 1879-3460. PMID 27470533. doi:10.1016/j.ijfoodmicro.2016.07.018. （原始内容存档于2024-07-20）.

livestrong.com

Kalmus, Sage. What Is the Difference Between Brewer's Yeast & Baker's Yeast?. livestrong.com. [14 May 2013]. （原始内容存档于21 May 2013）.

nih.gov

pubmed.ncbi.nlm.nih.gov

De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric. Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology. 2016, 239: 26–34 [2024-04-11]. ISSN 1879-3460. PMID 27470533. doi:10.1016/j.ijfoodmicro.2016.07.018. （原始内容存档于2024-07-20）.

ncbi.nlm.nih.gov

De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric. Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology. 2016, 239: 26–34 [2024-04-11]. ISSN 1879-3460. PMID 27470533. doi:10.1016/j.ijfoodmicro.2016.07.018. （原始内容存档于2024-07-20）.

web.archive.org

Kalmus, Sage. What Is the Difference Between Brewer's Yeast & Baker's Yeast?. livestrong.com. [14 May 2013]. （原始内容存档于21 May 2013）.
Young, Linda; Cauvain, Stanley P. Technology of Breadmaking. Berlin: Springer. 2007: 79 [2015-10-27]. ISBN 978-0-387-38563-1. （原始内容存档于2016-05-12）. The scientific name for baker's yeast is Saccharomyces cerevisiae, ...
De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric. Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology. 2016, 239: 26–34 [2024-04-11]. ISSN 1879-3460. PMID 27470533. doi:10.1016/j.ijfoodmicro.2016.07.018. （原始内容存档于2024-07-20）.

worldcat.org

De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric. Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology. 2016, 239: 26–34 [2024-04-11]. ISSN 1879-3460. PMID 27470533. doi:10.1016/j.ijfoodmicro.2016.07.018. （原始内容存档于2024-07-20）.