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pro vyhledávání: '"Gayatri Bahal"'
Publikováno v:
International Journal of Food Properties. 16:1730-1739
Extracted lipoxygenase from defatted wheat germ of commercial bread wheat along with raw and defatted germ were used to study their effect on rheological characteristics of wheat flour dough and bread making quality. The addition of 500 U and 1000 U
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75de1d851b012587eb0fcda7701c5c7e
https://doi.org/10.1080/10942912.2011.607932
https://doi.org/10.1080/10942912.2011.607932
