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A type D ferulic acid esterase from Streptomyces werraensis affects the volume of wheat dough pastries
Schulz, Kathrin, Nieter, Annabel, Scheu, Ann-Karolin, Copa-Patiño, José L., Thiesing, David, Popper, Lutz, Berger, Ralf G.Volume:
102
Language:
english
Journal:
Applied Microbiology and Biotechnology
DOI:
10.1007/s00253-017-8637-2
Date:
February, 2018
File:
PDF, 801 KB
english, 2018