A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries. [electronic resource]
Producer: 20190304Description: 1269-1279 p. digitalISSN:- 1432-0614
- Aspergillus -- enzymology
- Carboxylic Ester Hydrolases -- genetics
- Chaperonin 10 -- genetics
- Chaperonin 60 -- genetics
- Coumaric Acids -- metabolism
- Culture Media -- chemistry
- Escherichia coli -- genetics
- Flour -- analysis
- Food Analysis
- Hydrogen-Ion Concentration
- Molecular Weight
- Streptomyces -- enzymology
- Substrate Specificity
- Temperature
- Triticum -- chemistry
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Publication Type: Journal Article
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