2018•Food HydrocolloidsRequires access

A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality

Sırma Yeğin, Burak Altınel, Kübra Tuluk

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Key concepts: Xylanase, Aureobasidium pullulans, Farinograph, Food science, Chemistry, Absorption of water, Bran, Bread making

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A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NRRL Y-2311-1: Effects on dough rheology and bread quality — Research Paper | ScholarLens