Effects of ingredients on the oxidation of linoleic acid by lipoxygenase in bread doughs
- 31 March 1975
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 26 (4), 493-505
- https://doi.org/10.1002/jsfa.2740260415
Abstract
No abstract availableThis publication has 49 references indexed in Scilit:
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