A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries
Crossref DOI link: https://doi.org/10.1007/s00253-017-8637-2
Published Online: 2017-11-29
Published Print: 2018-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Schulz, Kathrin https://orcid.org/0000-0002-6884-8839
Nieter, Annabel
Scheu, Ann-Karolin
Copa-Patiño, José L.
Thiesing, David
Popper, Lutz
Berger, Ralf G.
Funding for this research was provided by:
Deutsche Bundesstiftung Umwelt (P37)
License valid from 2017-11-29