de Queiroz Brito Cunha, Carolina Cāndida <br/><br/>
Improvement of bread making quality by supplementation with a recombinant xylanase produced by Pichia pastoris.  [electronic resource] 

 -  PloS one  2018 
 - e0192996 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1932-6203 
<br/><br/><label>Standard No.: </label>10.1371/journal.pone.0192996  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Avena<br/>Bacterial Proteins--genetics<br/>Bread--analysis<br/>Cloning, Molecular<br/>Electrophoresis, Polyacrylamide Gel<br/>Endo-1,4-beta Xylanases--genetics<br/>Enzyme Stability<br/>Escherichia coli<br/>Fagus<br/>Food Quality<br/>Hydrogen-Ion Concentration<br/>Pichia--genetics<br/>Recombinant Proteins--isolation & purification<br/>Streptomyces--enzymology<br/>Temperature<br/>Xylans--metabolism