A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries
Author:
Funder
Deutsche Bundesstiftung Umwelt
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-017-8637-2.pdf
Reference51 articles.
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2. Backes M, Ley JP, Reichelt K, Paetz S (2014) Specific vanillyl lignans and use thereof as taste improvers
3. Bajaj BK, Manhas K (2012) Production and characterization of xylanase from Bacillus licheniformis P11(C) with potential for fruit juice and bakery industry. Biocatal Agric Biotechnol 1(4):330–337. https://doi.org/10.1016/j.bcab.2012.07.003
4. Benoit I, Navarro D, Marnet N, Rakotomanomana N, Lesage-Meessen L, Sigoillot JC, Asther M, Asther M (2006) Feruloyl esterases as a tool for the release of phenolic compounds from agro-industrial by-products. Carbohydr Res 341(11):1820–1827. https://doi.org/10.1016/j.carres.2006.04.020
5. Borneman WS, Hartley RD, Morrison WH, Akin DE, Ljungdahl LG (1990) Feruloyl and p-coumaroyl esterase from anaerobic fungi in relation to plant cell wall degradation. Appl Microbiol Biotechnol 33(3):345–351. https://doi.org/10.1007/BF00164534
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