Improvement of bread making quality by supplementation with a recombinant xylanase produced by <i>Pichia pastoris</i> - Fig 4

<p>A) Effect of pH on r-XynS27 activity; B) Effect of pH on r-XynS27 stability; C) Effect of temperature on r-XynS27 activity; D) Effect of temperature on r-XynS27stability. The data given are the mean of two independent experiments. The bars represent the standard deviation.