Effects of Recombinated Anabaena sp. Lipoxygenase on the Protein Component and Dough Property of Wheat Flour
Author:
Affiliation:
1. College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China
2. Department of Nutrition and Food Sciences, University of Maryland, College Park, Maryland 20742, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf503238h
Reference30 articles.
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2. Wheat glutenin subunits and dough elasticity: findings of the EUROWHEAT project
3. Die Chemie der Prote�nk�rper des Weizenkornes. Teil II. Darstellung der Prote�ne in gen�gender Menge f�r die Hydrolyse
4. Functional Properties of Wheat Glutenin
5. Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale
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