Use of Pycnoporus sanguineus strains to the production of enzymes with potential applications on the bread industry
The use of enzymes such as α-amylases, xylanases and glucosidases is a good alternative to obtain hihger efficiency in the products of the bakery industry, without leaving to mention the laccase that it has shown promising potential. Thus, the objective of this study was to obtain enzyme concentrate...
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| Autori principali: | , , , , , , |
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| Natura: | Online |
| Lingua: | spa |
| Pubblicazione: |
Universidad de Sonora
2022
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| Accesso online: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1529 |
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