Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4-Reference-Cited by-同舟云学术

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

Published:2017-01-01 Issue:1 Volume:6 Page:1
ISSN:2304-8158
Container-title:Foods
language:en
Short-container-title:Foods

Author:

Ait Kaki El-Hadef El-Okki Amel,Gagaoua Mohammed,Bourekoua Hayat,Hafid Kahina,Bennamoun Leila,Djekrif-Dakhmouche Shahrazed,El-Hadef El-Okki Mohamed,Meraihi Zahia

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Link

http://www.mdpi.com/2304-8158/6/1/1/pdf

Reference24 articles.

1. Microbial α-amylases: a biotechnological perspective

2. Enzymes in Breadmaking;Goesaert,2007

3. Wheat flour constituents: how they impact bread quality, and how to impact their functionality

4. Three Phase Partitioning System, an Emerging Non-Chromatographic Tool for Proteolytic Enzymes Recovery and Purification

5. Data in support of three phase partitioning of zingibain, a milk-clotting enzyme from Zingiber officinale Roscoe rhizomes

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