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The effect of potato lipoxygenase on the change of lipid distribution, fatty acid composition, carotenoids content and color value in wheat flour dough

1995

Moon, J.W. (Pusan Women's Junior College, Pusan (Korea Republic). Department of Home Economics) | Suh, M.J. (Pusan National University, Pusan (Korea Republic). Department of Food Science and Nutrition)

AGROVOC Keywords
acide gras additif alimentaire aditivos alimentarios carotenoide carotenoides carotenoids color colour couleur doughs enzymic activity fatty acids food additives harina de trigo lipide lipids lipoxigenasa lipoxygenase papa pomme de terre potatoes wheat flour
Bibliographic information
Korean Journal of Food Science and Technology (Korea Republic)
Volume 27 Issue 3 ISSN 0367-6293
Pagination
pp. 290-293
Other Subjects
Farine de ble; Masa de panaderia; Acidos grasos; Activite enzymatique; Pate de cuisson; Actividad enzimatica; Lipidos
Language
Ko
Note
Summaries (En, Ko)
1 illus.; 3 tables; 26 ref.
Type
Bibliography; Summary
1996-08-15
AGRIS AP
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