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Amel Ait Kaki El-Hadef El-Okki
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Improving Bread Quality with the Application of a Newly Purified Thermostable α-Amylase from Rhizopus oryzae FSIS4
by
Amel
Ait
Kaki
El
-
Hadef
El
-
Okki
,
Mohammed Gagaoua
,
Hayat Bourekoua
,
Kahina Hafid
,
Leila Bennamoun
,
Shahrazed Djekrif-Dakhmouche
,
Mohamed El-Hadef El-Okki
,
Zahia Meraihi
Published 2017-01-01
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