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Updated: May 7, 2026

Elucidating β-1,3-Glucanase and Peroxidase Physicochemical Properties of Wheat Cell Wall Defense Mechanism Against Diuraphis noxia Infestation
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Elucidating β-1,3-Glucanase and Peroxidase Physicochemical Properties of Wheat Cell Wall Defense Mechanism Against Diuraphis noxia Infestation

Published on: July 26, 2024

Effect of a Thermoascus aurantiacus thermostable enzyme cocktail on wheat bread qualitiy

D S Oliveira1, J Telis-Romero, R Da-Silva

  • 1Laboratory of Cereals, Roots, and Tubers, UNESP - São Paulo State University, Rua Cristovão Colombo, 2265 São José do Rio Preto, São Paulo CEP 15054-000, Brazil.

Food Chemistry
|September 24, 2013
PubMed

Keywords:
Amylopectin retrogradationArabinoxylanBread stalingCrumb firmnessThermoascus aurantiacus CBMAI 756Xylanase

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