TY  - CHAP
AU  - Andreia Pacheco
AU  - Júlia Santos
AU  - Susana Chaves
AU  - Judite Almeida
AU  - Cecília Leão
AU  - Maria João Sousa
ED  - Ayman Amer Eissa
Y1  - 2012-08-22
PY  - 2012
T1  - The Emerging Role of the Yeast Torulaspora delbrueckii in Bread and Wine Production: Using Genetic Manipulation to Study Molecular Basis of Physiological Responses
N2  - This book conveys many significant messages for the food engineering and allied professions: the importance of working in multidisciplinary teams, the relevance of developing food engineering based on well-established principles, the benefits of developing the field by bringing together experts from industry, academia and government, and the unparalleled advantage of working as globally as possible in the understanding, development, and applications of food engineering principles. I am delighted to welcome this book to the Series and I am convinced colleagues from all parts of the world will gain great value from it.
BT  - Structure and Function of Food Engineering
SP  - Ch. 13
UR  - https://doi.org/10.5772/46024
DO  - 10.5772/46024
SN  - 
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-26
ER  -