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Effects of anabaena lipoxygenase on whole wheat dough properties and bread quality
The effects of the purified recombinant anabaena lipoxygenase (ana‐rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana‐rLOX was improved, which is superior to that of dough treated with ben...
Kaydedildi:
| Yayımlandı: | Food Sci Nutr |
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| Asıl Yazarlar: | , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
John Wiley and Sons Inc.
2020
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7590336/ https://ncbi.nlm.nih.gov/pubmed/33133546 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1782 |
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