Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough Volatiles
- 1 May 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (3) , 583-585
- https://doi.org/10.1111/j.1365-2621.1993.tb04328.x
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Lipid interactions in breadmakingCritical Reviews in Food Science and Nutrition, 1992
- Changes in lipoxygenase isozyme levels during soybean embryo developmentPlant Science, 1991
- Volatile composition of white bread using enzyme active soya flour as improverFood Chemistry, 1991
- Lipoxygenase 3 reduces hexanal production from soybean seed homogenatesJournal of Agricultural and Food Chemistry, 1990
- Registration of Soybean Germplasm that Lacks Lipoxygenase IsozymesCrop Science, 1987
- Fatty Acid Hydroperoxide Lyase in Plant TissuesPublished by American Chemical Society (ACS) ,1986
- Two soybean genotypes lacking lipoxygenase‐1Journal of Oil & Fat Industries, 1981
- Use of soy proteins in baked foodsJournal of Oil & Fat Industries, 1979
- The effect of lipoxygenase action on the mechanical development of wheat flour doughsJournal of the Science of Food and Agriculture, 1973
- Studies on the lipids of flour V. —Effect of air on lipid bindingJournal of the Science of Food and Agriculture, 1970