Optimization of Aspergillus oryzae S2 α-amylase, ascorbic acid, and glucose oxidase combination for improved French and composite Ukrainian wheat dough properties and bread quality using a mixture design approach

Lignende værker

• 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
  af: Kriaa, Mouna, et al.
  Udgivet: (2015)
• Optimization of submerged Aspergillus oryzae S2 α-amylase production
  af: Naili, Belgacem, et al.
  Udgivet: (2016)
• Aspergillus Oryzae S2 α-Amylase Domain C Involvement in Activity and Specificity: In Vivo Proteolysis, Molecular and Docking Studies.
  af: Mouna Sahnoun, et al.
  Udgivet: (2016-01-01)
• Aspergillus Oryzae S2 α-Amylase Domain C Involvement in Activity and Specificity: In Vivo Proteolysis, Molecular and Docking Studies
  af: Sahnoun, Mouna, et al.
  Udgivet: (2016)
• Apigenin isolated from A. americana encodes Human and Aspergillus oryzae S2 α-amylase inhibitions: credible approach for antifungal and antidiabetic therapies
  af: Sahnoun, Mouna, et al.
  Udgivet: (2018)