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Autor:
Fei Xiang Zhan1 feixiang-1217@163.com, Qin Hong Wang2 wang_qh@tib.cas.cn, Si Jing Jiang1 jiangsijing@hubu.edu.cn, Yu Ling Zhou1 zyl609@sina.com.cn, Gui Min Zhang1 zhangguimin@hubu.edu.cn, Yan He Ma2 mayanhe@im.ac.cn
Publikováno v:
BMC Biotechnology. 2014, Vol. 14 Issue 1, p175-192. 18p.
Publikováno v:
BMC Biotechnology
Background Xylanase can replace chemical additives to improve the volume and sensory properties of bread in the baking. Suitable baking xylanase with improved yield will promote the application of xylanase in baking industry. The xylanase XYNZG from