Combined effects of α-amylase, xylanase, and cellulase coproduced by Stachybotrys microspora on dough properties and bread quality as a bread improver
Ines Ben Hmad, Abir Mokni Ghribi, Mouna Bouassida, Wajdi Ayadi, Souhail Besbes, Semia Ellouz Châabouni, Ali Gargouri
Topics & Concepts
CellulaseFood scienceXylanaseBranChemistryAmylaseWheat flourEnzymeBiochemistryRaw materialOrganic chemistryFood composition and propertiesMicrobial Metabolites in Food BiotechnologyBiofuel production and bioconversion