A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread

Autor:	Reginald C. Agu, Ifeanyi A. Ndubuisi, Chidimma Osilo, Maureen N. Arinze, A. N. Moneke, Onyetugo C. Amadi, Bartholomew N. Okolo, Tochukwu Nwamaka Nwagu, G. N. Okpala
Rok vydání:	2021
Předmět:	chemistry.chemical_classification Enzyme complex Strain (chemistry) biology Chemistry Composite number food and beverages Yarrowia Yeast strain biology.organism_classification Applied Microbiology and Biotechnology Yeast Enzyme Food science Food Science Biotechnology
Zdroj:	Food Biotechnology. 35:158-177
ISSN:	1532-4249 0890-5436
DOI:	10.1080/08905436.2021.1910520
Popis:	The current research focused on the isolation of a yeast strain possessing an enzyme complex for use in baking high quality, high cassava-wheat composite bread. Yeast isolates were obtained from so...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::71541ab81560e731170f3ac3c2d86739 https://doi.org/10.1080/08905436.2021.1910520 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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