Distribution of Enzymes in Wheat Flour Mill Streams

Author:

Rani K.U.,Prasada Rao U.J.S.,Leelavathi K.,Haridas Rao P.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference46 articles.

1. Relationships between falling number, amylograph viscosity and α-amylase activity in Canadian wheat;Kruger;Cereal Research Communications,1980

2. The location of proteolytic enzymes in developing grains of wheat;Evers;Chemical Industry (London),1973

3. The lipoxidase activity of wheat;Blain;Journal of the Science of Food and Agriculture,1955

4. The disposition of lipase and lipoxidase in baking and the effect of their reaction products on consumer acceptability;Miller;Cereal Chemistry,1948

5. The oxidation-reduction enzymes of wheat. IV. Qualitative and quantitative investigation of the oxidases;Honold;Cereal Chemistry,1968

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