The effect of lipoxygenase action on the mechanical development of doughs from fat‐extracted and reconstituted wheat flours
- 1 March 1977
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 28 (3), 247-254
- https://doi.org/10.1002/jsfa.2740280305
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
- Oxidation of free and esterified linoleic and linolenic acids in bread doughs by wheat and soya lipoxygenasesJournal of the Science of Food and Agriculture, 1975
- FREE RADICALS IN LYSOZYME REACTED WITH PEROXIDIZING METHYL LINOLEATEJournal of Food Science, 1975
- 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
- Effect of Phenolic Antioxidants on Lipoxygenase ReactionAgricultural and Biological Chemistry, 1970
- Studies on the lipids of flour IV.—Factors affecting lipid binding in breadmakingJournal of the Science of Food and Agriculture, 1969
- Inhibition of soya lipoxidaseJournal of the Science of Food and Agriculture, 1965
- Spectrophotometric Method for Determination of Lipoxidase ActivityPlant Physiology, 1964
- Comparison of some lipoxidases and their mechanism of actionJournal of Oil & Fat Industries, 1957
- The determination of fat peroxide in small samples of the lean and fatty tissues of meat by the ferric thiocyanate methodJournal of the Science of Food and Agriculture, 1952