The influence of soya flour on bread doughs. III.—The distribution of the papain-inhibiting factor in soya-beans
- 1 May 1958
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 9 (5) , 269-273
- https://doi.org/10.1002/jsfa.2740090504
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The oxidation of glutathione by a lipoxidase enzyme from pea seedsBiochemical Journal, 1955
- Measuring the physical characteristics of flour : A method of using the chopin alveograph to detect the effect of flour improversJournal of the Science of Food and Agriculture, 1952
- The influence of soya flour on bread doughs. II—The inhibition of the proteolytic enzymes of malt and wheat floursJournal of the Science of Food and Agriculture, 1952
- The influence of soya flour on bread doughs. I.—A papain-inhibiting factor in soya beansJournal of the Science of Food and Agriculture, 1951