Application of Thermostable Wheat Arabino-xylanase Xyn11A for Quality Improvement of Wholewheat Bread
The high cell-density fermentation production of thermostable arabino-xylanase Xyn11A and its application in the whole wheat bread quality improvement were investigated. The high cell-density fermentation method was used to produce Xyn11A, and its effect in whole wheat bread quality improvement was...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010111 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|