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Mixograph studies. IV. The mechanism for which lipoxygenase increases mixing tolerance.
Hoseney, R. C. and Haridas Rao, P. and Faubion, J. and Sidhu, J. S. (1980) Mixograph studies. IV. The mechanism for which lipoxygenase increases mixing tolerance. Cereal Chemistry, 57 (3). pp. 163-166.
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| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | soy lipoxygenase, mixing tolerance, wheat flour dough, gluten |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean |
| Divisions: | Flour Milling Bakery and Confectionary Technology Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 02 Apr 2018 06:02 |
| Last Modified: | 02 Apr 2018 06:02 |
| URI: | http://ir.cftri.res.in/id/eprint/4652 |
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