Characterisation of a thermostable xylanase from Chaetomium sp. and its application in Chinese steamed bread
- 20 October 2009
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 120 (2), 457-462
- https://doi.org/10.1016/j.foodchem.2009.10.038
Abstract
No abstract availableKeywords
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