The effect of lipoxygenase action on the mechanical development of wheat flour doughs-Reference-Cited by-同舟云学术

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The effect of lipoxygenase action on the mechanical development of wheat flour doughs

Published:1973-04 Issue:4 Volume:24 Page:421-436
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Frazier P. J.,Leigh-Dugmore F. A.,Daniels N. W. R.,Eggitt P. W. Russell,Coppock J. B. M.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference44 articles.

1. In Wheat Chemistry and Technology, (ed.) A. A. C. C. Inc., St. Paul, Minn. U.S.A. 1971, p. 393.

2. Lipid oxidation in flour doughs舒observations involving the boron trifluoride interesterification reaction

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