Figure 6From: Developing a xylanase XYNZG from Plectosphaerella cucumerina for baking by heterologously expressed in Kluyveromyces lactisPictorial showing the effects of various concentrations of XYNZG on the volume of wheat bread. a: Photograph of bread and cut bread. b: The relative specific volume of bread. Data represent mean±standard deviation of three replicates. The activity of XYNZG was 50 U/ml.Back to article page