Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: Optimized extraction using response surface methodology

Journal of the Science of Food and Agriculture

Volumn 93, Issue 12, 2013, Pages 3055-3064

  Mnif, Inès ^a,b   Besbes, Souheil ^b   Ellouze Ghorbel, Raoudha ^a   Ellouze Chaabouni, Semia ^a   Ghribi, Dhouha ^a,b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b Université de Sfax   (Tunisia)

Author keywords

Bacillus subtilis; Dough gas retention; Dough texture; Lipopeptide extraction; Response surface methodology; Surfactants in bread

Indexed keywords

BACILLUS SUBTILIS;

EID: 84881028262     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6139     Document Type: Article

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