Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima - Concepedia

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Improvement of the breadmaking quality of wheat flour by the hyperthermophilic xylanase B from Thermotoga maritima

107

Citations

28

References

2004

Year

Zhengqiang Jiang, Xiuting Li, Shaoqing Yang, LI Li-te, Tan Szesze

Food Research International

Food ChemistryHyperthermophilic Xylanase BThermotoga MaritimaGrain Quality

References

	Year	Citations

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