The effect of lipoxygenase action on the mechanical development of doughs from fat-extracted and reconstituted wheat flours-Reference-Cited by-同舟云学术

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The effect of lipoxygenase action on the mechanical development of doughs from fat-extracted and reconstituted wheat flours

Published:1977-03 Issue:3 Volume:28 Page:247-254
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Frazier Peter J.,Brimblecombe Felicity A.,Daniels Norman W. R.,Russell Eggitt Peter W.

Publisher

Wiley

Subject

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

Reference14 articles.

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

2. Studies on the lipids of flour V. —Effect of air on lipid binding

3. Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenases

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2. Animal and Plant Protein Oxidation: Chemical and Functional Property Significance;Foods;2020-12-25

3. Proteins;Mechanism and Theory in Food Chemistry, Second Edition;2017-11-08

4. Lipoxygenases: From Isolation to Application;Comprehensive Reviews in Food Science and Food Safety;2016-10-20

5. Industrial potential of lipoxygenases;Critical Reviews in Biotechnology;2015-02-02

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