Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4

Author: Ait Kaki El-Hadef El-Okki Amel   Gagaoua Mohammed   Bourekoua Hayat   Hafid Kahina   Bennamoun Leila   Djekrif-Dakhmouche Shahrazed   El-Hadef El-Okki Mohamed   Meraihi Zahia  

Publisher: MDPI

E-ISSN: 2304-8158|6|1|1-1

ISSN: 2304-8158

Source: Foods, Vol.6, Iss.1, 2017-01, pp. : 1-1

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