A novel cold-active GH8 xylanase from cellulolytic myxobacterium and its application in food industry

Author:

Li Xu,Zhang Lei,Jiang Zhitong,Liu Lin,Wang Jihong,Zhong Lingli,Yang Tao,Zhou Qin,Dong Weiliang,Zhou Jie,Ye Xianfeng,Li Zhoukun,Huang Yan,Cui Zhongli

Funder

National Major Science and Technology Projects of China

National Natural Science Foundation of China

National Key Research and Development Program of China

Fundamental Research Funds for the Central Universities

Key Research and Development Program of Jiangxi Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Effect of new generation enzymes addition on the physical, viscoelastic and textural properties of traditional Mexican sweet bread;Barbosa-Ríos;Journal of Cereal Science,2017

4. Effect of arabinoxylans on bread-making quality of wheat flours;Biliaderis;Food Chemistry,1995

5. European Regulation in the Veterinary Sanitary and Food Safety Area, a Component of the European Policies on the Safety of Food Products and the Protection of Consumer Interests: A 2007 Retrospective Part One: Regulations;Bondoc;Rev. Universul Juridic,2016

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