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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