A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries

  1. Schulz, K.
  2. Nieter, A.
  3. Scheu, A.-K.
  4. Copa-Patiño, J.L.
  5. Thiesing, D.
  6. Popper, L.
  7. Berger, R.G.
Revue:
Applied Microbiology and Biotechnology

ISSN: 1432-0614,  0175-7598

Année de publication: 2018

Volumen: 102

Número: 3

Pages: 1269-1279

Type: Article

DOI: 10.1007/S00253-017-8637-2 GOOGLE SCHOLAR
La source de données: Scopus