Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: optimized extraction using response surface methodology.
about
The Profile and Antimicrobial Activity of Bacillus Lipopeptide Extracts of Five Potential Biocontrol Strains.Microbial derived surface active compounds: properties and screening concept.Glycolipid biosurfactants: main properties and potential applications in agriculture and food industry.Purification and identification of Bacillus subtilis SPB1 lipopeptide biosurfactant exhibiting antifungal activity against Rhizoctonia bataticola and Rhizoctonia solani.
P2860
Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: optimized extraction using response surface methodology.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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name
Improvement of bread dough qua ...... response surface methodology.
@en
Improvement of bread dough qua ...... response surface methodology.
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type
label
Improvement of bread dough qua ...... response surface methodology.
@en
Improvement of bread dough qua ...... response surface methodology.
@nl
prefLabel
Improvement of bread dough qua ...... response surface methodology.
@en
Improvement of bread dough qua ...... response surface methodology.
@nl
P2093
P2860
P356
P1476
Improvement of bread dough qua ...... response surface methodology.
@en
P2093
Dhouha Ghribi
Raoudha Ellouze-Ghorbel
Semia Ellouze-Chaabouni
Souheil Besbes
P2860
P304
P356
10.1002/JSFA.6139
P407
P577
2013-04-22T00:00:00Z