Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties
- 1 March 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (2) , 281-283
- https://doi.org/10.1111/j.1365-2621.1997.tb03985.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Soybean Flour Lipoxygenase lsozyme Mutant Effects on Bread Dough VolatilesJournal of Food Science, 1993
- Changes in lipoxygenase isozyme levels during soybean embryo developmentPlant Science, 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
- [53] Lipoxygenase from soybeansPublished by Elsevier ,1981
- Use of soy proteins in baked foodsJournal of Oil & Fat Industries, 1979
- Flavor problems of vegetable food proteinsJournal of Oil & Fat Industries, 1979
- Lipoxygenase and flavor of soybean protein productsJournal of Agricultural and Food Chemistry, 1975
- Phytic acid and other phosphorus compounds of beans (Phaseolus vulgaris L.)Journal of Agricultural and Food Chemistry, 1975
- The effect of lipoxygenase action on the mechanical development of wheat flour doughsJournal of the Science of Food and Agriculture, 1973