Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality

Author: Bahal Gayatri   Sudha M. L.   Ramasarma P. R.  

Publisher: Taylor & Francis Ltd

ISSN: 1094-2912

Source: International Journal of Food Properties, Vol.16, Iss.8, 2013-11, pp. : 1730-1739

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Abstract