Articles citing this paper
Rising stars in the bakery: novel yeasts for modern bread
Anna Wittwer A and Kate Howell A *
+ Author Affiliations
- Author Affiliations
A School of Agriculture and Food, University of Melbourne, Parkville, Vic. 3010, Australia.
Anna Wittwer is a PhD Candidate at the Faculty of Veterinary and Agricultural Sciences at the University of Melbourne. Her research interests are in non-conventional yeast diversity and sourdough microbial ecology. |
Kate Howell is a microbiologist and biochemist. Her key interest is how microbial interactions and ecology in agricultural and food systems can impact the flavour, aroma, function, and health properties of food. |
* Correspondence to: khowell@unimelb.edu.au
Microbiology Australia 43(2) 75-78 https://doi.org/10.1071/MA22023
Submitted: 23 March 2022 Accepted: 14 April 2022 Published: 17 May 2022
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