Author:
Jan Bisma,Abass Sageer,Ahmad Sameer
Publisher
Springer International Publishing
Reference56 articles.
1. Abada, E. A. (2018). Application of microbial enzymes in the dairy industry. In Enzymes in food biotechnology: Production, applications, and future prospects. Academic Press.
2. Abada, E. A. (2019). Application of microbial enzymes in the dairy industry (pp. 61–72). Enzymes in food biotechnology, Elsevier.
3. Ahmad, M. N., Hilmi, N. H. N., Normaya, E., et al. (2020). Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Manihot esculenta roots. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-020-04317-5
4. Akbari, M., Razavi, S. H., & Kieliszek, M. (2021). Recent advances in microbial transglutaminase biosynthesis and its application in the food industry. Trends in Food Science & Technology, 110, 458–469.
5. Arte, E., Rizzello, C. G., Verni, M., et al. (2015). Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran. Journal of Agricultural and Food Chemistry, 63, 8685–8693.