Functional expression of a novel α-amylase from Antarctic psychrotolerant fungus for baking industry and its magnetic immobilization
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biotechnology
Link
http://link.springer.com/content/pdf/10.1186/s12896-017-0343-8.pdf
Reference36 articles.
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3. Rana N, Walia A, Gaur A. α-Amylases from microbial sources and its potential applications in various industries. Natl Acad Sci Lett. 2013;36:9–17.
4. Hans G, Pedro L, Annabel B, Jan D. Antifirming effects of starch degrading enzymes in bread crumb. J Agric Food Chem. 2009;57:2346–55.
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