Omar Al-Widyan
Department of Food Science and Nutrition, Applied Science University, Amman 11931, Jordan
Moayad H. Khataibeh
Department of Medical Technology, Applied Science University, Amman 11931, Jordan
Khaled Abu-Alruz
Department of Food Science and Nutrition, Applied Science University, Amman 11931, Jordan
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How to cite this article
Omar Al-Widyan, Moayad H. Khataibeh and Khaled Abu-Alruz, 2008. The Use of Xylanases from Different Microbial Origin in Bread Baking and Their Effects on Bread Qualities. Journal of Applied Sciences, 8: 672-676.
DOI: 10.3923/jas.2008.672.676
URL: https://scialert.net/abstract/?doi=jas.2008.672.676
DOI: 10.3923/jas.2008.672.676
URL: https://scialert.net/abstract/?doi=jas.2008.672.676