Purification and Biochemical Characterization of α-Amylase from Newly Isolated Bacillus Cereus Strain and its Application as an Additive in Breadmaking

Categoría del artículo: ORIGINAL PAPER

Publicado en línea: 26 mar 2025

Páginas: 48 - 59

Recibido: 02 oct 2024

Aceptado: 27 dic 2024

DOI: https://doi.org/10.33073/pjm-2025-004

Palabras clave

biochemical and molecular bacterial identification, α-amylase production extraction, purification, breadmaking adaptive

© 2025 Lina S. Alhazmi et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.