An extremophilic enzyme cocktail from Microbacterium Metallidurans TL13 as a cake-donut improver: a comparative study with commercial enzymes-based formulation optimized by a mixture design
- Biometrics & Biostatistics International Journal
-
Gorrab Afoua,<sup>1</sup>
Fatma Kallel,<sup>2
</sup> Souii Amal,<sup>1</sup>
Kamilia Ben Abdallah,<sup>1</sup>
Ibtihel Rebhi,<sup>2</sup>
Ouertani Rania,<sup>1</sup>
Hammami Kouloud,<sup>1</sup>
Masmoudi Ahmed Slaheddine,<sup>1</sup>
Cherif
Ameur,<sup>1</sup>
Neifar Mohamed<sup>2,4</sup>
PDF Full Text
Keywords
cake-donuts, mixture design, extremozymes, actinobacterium, sensory evaluation, response surface methodology
