Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough Volatiles
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb04328.x/fullpdf
Reference22 articles.
1. Lipid interactions in breadmaking
2. Studies on the lipids of flour V. —Effect of air on lipid binding
3. Registration of Soybean Germplasm that Lacks Lipoxygenase Isozymes
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