A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread-Reference-Cited by-同舟云学术

A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread

Published:2021-04-03 Issue:2 Volume:35 Page:158-177
ISSN:0890-5436
Container-title:Food Biotechnology
language:en
Short-container-title:Food Biotechnology

Author:

Nwagu Tochukwu N. T.¹,Osilo Chidimma¹²,Arinze Maureen N.¹,Okpala Gloria N.¹³,Amadi Onyetugo C.¹,Ndubuisi Ifeanyi A.¹,Okolo Bartholomew¹,Moneke Anene¹,Agu Reginald¹⁴

Affiliation:

1. Department of Microbiology, Faculty of Biological Sciences, University of Nigeria Nsukka, Nsukka, Nigeria

2. Department of Applied Microbiology, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria

3. Department of Biological Sciences, University of Calgary, Calgary, Alberta, Canada

4. Scotch Whisky Research Institute, Edinburgh, UK

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/08905436.2021.1910520

Reference72 articles.

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3. Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

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