The effects of twin-screw extrusion cooking on cereal enzymes
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Journal of Cereal Science
- Vol. 5 (1) , 73-82
- https://doi.org/10.1016/s0733-5210(87)80012-7
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The effects of extrusion cooking on nutritional value — A literature reviewJournal of Food Engineering, 1983
- Bestimmung der Peroxidase-Aktivität in GetreideZeitschrift für Lebensmittel-Untersuchung und Forschung, 1980
- Determination of the Activity of Lipoxygenase (Lipoxidase)Published by Wiley ,1979
- The enzymic deacylation of phospholipids and galactolipids in plants. Purification and properties of a lipolytic acyl-hydrolase from potato tubersBiochemical Journal, 1971