Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties

Author:

CUMBEE B.,HILDEBRAND D.F.,ADDO K.

Publisher

Wiley

Subject

Food Science

Reference20 articles.

1. Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough Volatiles

2. American Association of Cereal Chemists . 1983 . Approved Methods of the AACC . Method 10-10B, approved January1983 , revised September1983 ; 54 -30 , approved October1983 ; 54 -30 , approved October1983 , revised October1983 . The Association: St. Paul, MN.

3. [53] Lipoxygenase from soybeans

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