Verbesserung der Backeigens haften von Weizenmehlen durch die Typ II-Lipoxygenase aus Sojabohnen
- 1 January 1980
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 170 (4) , 258-261
- https://doi.org/10.1007/bf01053683
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- The effect of lipoxygenase action on the mechanical development of doughs from fat‐extracted and reconstituted wheat floursJournal of the Science of Food and Agriculture, 1977
- Lipoxygenase and flavor of soybean protein productsJournal of Agricultural and Food Chemistry, 1975
- Full‐fat soy flourJournal of Oil & Fat Industries, 1974
- The effect of lipoxygenase action on the mechanical development of wheat flour doughsJournal of the Science of Food and Agriculture, 1973
- Changes in flour lipids during the storage of wheat flourJournal of the Science of Food and Agriculture, 1972
- Isolation of an isozyme of soybean lipoxygenaseBiochimica et Biophysica Acta (BBA) - Enzymology, 1970
- Diphosphofructose-Aldolase, Phosphoglyceraldehyd-Dehydrogenase, Milchsäure-Dehydrogenase, Glycerophosphat-Dehydrogenase und Pyruvat-Kinase aus Kaninchenmuskulatur in einem ArbeitsgangZeitschrift für Naturforschung B, 1953