Improving the quality of gluten-free bread by a novel acidic thermostable α-amylase from metagenomics data
Seyedeh Fatemeh Sadeghian Motahar, Shohreh Ariaeenejad, Maryam Salami, Zahra Emam‐Djomeh, Atefeh Sheykh Abdollahzadeh Mamaghani
Topics & Concepts
Food scienceGlutenGluten freeChemistryAmylaseEnzymeMetagenomicsBiochemistryGeneEnzyme Production and CharacterizationMicrobial Metabolites in Food BiotechnologyPhytase and its Applications