Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread
Crossref DOI link: https://doi.org/10.1007/s13197-015-2092-9
Published Online: 2015-11-10
Published Print: 2016-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kriaa, Mouna
Ouhibi, Rabeb
Graba, Héla
Besbes, Souhail
Jardak, Mohamed
Kammoun, Radhouane
Funding for this research was provided by:
Conseil Régional, Île-de-France (DIM ASTREA)
ANR DynRurABio (ANR-10-STRA-0009)
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