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
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⟩
