Uluslararası Fen Araştırmalarında Yenilikçi Yaklaşımlar Dergisi
The Role of Thermostable Xylanase Enzymes in Bread Making
Yazarlar: Büşra Baran , Seyhun Yurdugül
Cilt 4 , Sayı 4 , 2020 , Sayfalar 130 - 140
Konular:-
DOI:10.29329/ijiasr.2020.312.4
Anahtar Kelimeler:Xylanase,Bread,Enzyme,Dough stability.
Özet: Bread, which is an intensively consumed food product should be optimized to minimize the bread staling and therefore waste. Xylanases, a group of enzymes are able to get rid of bread staling and it can be widely isolated from a group of fungi, bacteria or yeast. This review focuses on the main characteristics, producers and the recent textural assistance of xylanases in bakery industry.
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BibTex
KOPYALA
@article{2020, title={The Role of Thermostable Xylanase Enzymes in Bread Making}, volume={4}, number={130–140}, publisher={Uluslararası Fen Araştırmalarında Yenilikçi Yaklaşımlar Dergisi}, author={Büşra Baran , Seyhun Yurdugül}, year={2020} }
APA
KOPYALA
Büşra Baran , Seyhun Yurdugül. (2020). The Role of Thermostable Xylanase Enzymes in Bread Making (Vol. 4). Vol. 4. Uluslararası Fen Araştırmalarında Yenilikçi Yaklaşımlar Dergisi.
MLA
KOPYALA
Büşra Baran , Seyhun Yurdugül. The Role of Thermostable Xylanase Enzymes in Bread Making. no. 130–140, Uluslararası Fen Araştırmalarında Yenilikçi Yaklaşımlar Dergisi, 2020.