id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
brj-22755	Al-Rajhi, Aisha M. H.; Moawad, Hanan; Alawlaqi, Mohamed M.; Felemban, Hashim R.; Abdel Ghany, Tarek M.	Bread Spoilage Fungi as Creators of α Amylase Using Two Types of Wheat Flour	2023	16	.pdf	application/pdf	5767	277	54	A. niger was the most potent for amylase activity (7.67 U/mL), while M. sitophila showed weak amylase activity (2.69 U/mL) using SY. The fungal metabolized culture was filtered, and then centrifuged to obtain clear supernatants that were analyzed for amylase activity (Nouadri et al. 2010).	cache/brj-22755.pdf	txt/brj-22755.txt