MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE. Journal of Engineering Studies and Research, [S. l.], v. 23, n. 3, p. 12–18, 2017. DOI: 10.29081/jesr.v23i3.75. Disponível em: https://jesr.ub.ro/journal/article/view/75. Acesso em: 13 sep. 2025.