Influence of some formulation and process parameters on the stability of lysozyme incorporated in corn flour- or corn starch-based extruded materials prepared by melt blending processing - Université Claude Bernard Lyon 1 Accéder directement au contenu
Article Dans Une Revue Enzyme and Microbial Technology Année : 2014

Influence of some formulation and process parameters on the stability of lysozyme incorporated in corn flour- or corn starch-based extruded materials prepared by melt blending processing

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hal-02276399 , version 1 (02-09-2019)

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Fouzia Jbilou, Sophie Galland, Camille Telliez, Zied Akkari, Roselyne Roux, et al.. Influence of some formulation and process parameters on the stability of lysozyme incorporated in corn flour- or corn starch-based extruded materials prepared by melt blending processing. Enzyme and Microbial Technology, 2014, 67, pp.40-46. ⟨10.1016/j.enzmictec.2014.08.015⟩. ⟨hal-02276399⟩
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