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

por 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
Publicado 2017