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Mixograph studies. IV. The mechanism for which lipoxygenase increases mixing tolerance.

Hoseney, R. C. and Haridas Rao, P. and Faubion, J. and Sidhu, J. S. (1980) Mixograph studies. IV. The mechanism for which lipoxygenase increases mixing tolerance. Cereal Chemistry, 57 (3). pp. 163-166.

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Item Type: Article
Uncontrolled Keywords: soy lipoxygenase, mixing tolerance, wheat flour dough, gluten
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
Divisions: Flour Milling Bakery and Confectionary Technology
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Apr 2018 06:02
Last Modified: 02 Apr 2018 06:02
URI: http://ir.cftri.com/id/eprint/4652

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