Effect of Adding Exogenous Oxidative Enzymes on the Activity of Three Endogenous Oxidoreductases During Mixing of Wheat Flour Dough
Author:
Affiliation:
1. Chaire de Biochimie Industrielle et Agro-alimentaire, Conservatoire National des Arts et Métiers, 292 Rue Saint-Martin, 75141 Paris Cedex, France.
2. Corresponding author. E-mail: nicolasj@cnam.fr
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference22 articles.
1. Natural Variations in the Contents of Structural Elements of Water-extractable Non-starch Polysaccharides in White Flour
2. Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties
3. Effect of Mixing Conditions on the Behavior of Lipoxygenase, Peroxidase, and Catalase in Wheat Flour Doughs
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