Distribution of Redox Enzymes in Millstreams and Relationships to Chemical and Baking Properties of Flour
Author:
Affiliation:
1. New Zealand Institute for Crop & Food Research Limited, Private Bag 4704, Christchurch, New Zealand.
2. Corresponding author. E-mail: everyd@crop.cri.nz
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference36 articles.
1. Sensory Evaluations and Changes in Peroxidase Activity During Storage of Frozen Green Beans
2. Distribution of Dehydroascorbic Acid Reductase in the Wheat Grain
3. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning
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