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Publikováno v:
Journal of the Science of Food and Agriculture. 28:247-254
The mechanism by which soya lipoxygenase enzyme action improves the Theological properties of wheat flour doughs during mechanical development in air has been investigated further. Free-lipid extraction, reconstitution and replacement experiments hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0c437bcbcb51ece5690880b6dd7e3cf
https://doi.org/10.1002/jsfa.2740280305
https://doi.org/10.1002/jsfa.2740280305
