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Updated: Jun 17, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

Technological properties of bakers' yeasts in durum wheat semolina dough

Virgilio Giannone1, Chiara Longo, Arcangelo Damigella

  • 1Science and Technology Park of Sicily, Blocco Palma I z.i., Stradale V. Lancia, 95121 Catania, Italy. vgiannone@pstsicilia.org

Journal of Industrial Microbiology & Biotechnology
|December 30, 2009
PubMed

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