Answer:
1)Baker’s yeast is a unicellular fungus that comes from Saccharomyces cerevisiae cells.
2)Yeast growth and processing affects its uses, appearance and purity
3)Active dry yeast is approximately 0.2 to 3 millimeters in diameter and spherical
4) Aroma
5)Fermentation temperature and anything added to the yeast during its production, change the flavor of the yeast
Explanation:
Not really sure if its correct but i tried its Composition, Production, Appearance, Flavor,and Aroma
C the region that codes for rna folds
i don't know if this is right i tried
I believe that it is after washing it
No. The trends go in different directions. CO2 goes up more than the volcanoes. It is the general trend that makes a difference compared to the fluctuations.
