Enzymatic modification of whole wheat dough gluten matrix development and bread quality by a novel wheat arabino-xylanase from Podospora comata with its properties and substrate specificity mechanism
Yuxi Zhang(Shanghai University), Jianxiong Hao(Hebei University of Science and Technology), Dandan Zhao(Hebei University of Science and Technology), Xingyu Liu(Jiangsu University of Science and Technology), Mengqi Liu(Shandong University), Huan Rao(Hebei University of Science and Technology), Xia Zhao(Sichuan University), Lin Han(Hebei University of Science and Technology), Wei Wang(City University of Hong Kong)
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