Influence of some formulation and process parameters on the stability of lysozyme incorporated in corn flour- or corn starch-based extruded materials prepared by melt blending processing
Jbilou, Fouzia, Galland, Sophie, Telliez, Camille, Akkari, Zied, Roux, Roselyne, Oulahal, Nadia, Dole, Patrice, Joly, Catherine, Degraeve, PascalТом:
67
Мова:
english
Журнал:
Enzyme and Microbial Technology
DOI:
10.1016/j.enzmictec.2014.08.015
Date:
December, 2014
Файл:
PDF, 572 KB
english, 2014
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