## Abstract In the bakery industry, glucose oxidase is usually used in combination with xylanase. Although many theories exist on the mechanism of action of each enzyme, the positive effect of combining the two is as yet unexplained. In this paper we studied a possible basis for this synergy by foc
Ostwald ripening and the stability of emulsion systems: an explanation for the effect of an added third component
β Scribed by S.S Davis; H.P Round; T.S Purewal
- Publisher
- Elsevier Science
- Year
- 1981
- Tongue
- English
- Weight
- 310 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0021-9797
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