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Ascorbate oxidase levels in wheat and their relationship to baking quality

1996

Every, D. | Gilpin, M. | Larsen, N.G. (New Zealand Institute for Crop and Food Research, Grain Foods Research Unit, Private Bag 4704, Christchurch (New Zealand))

AGROVOC Keywords
acide ascorbique acido ascorbico almacenamiento ascorbate oxidase ascorbic acid baking characteristics calidad contenido proteico cultivars enzymic activity oxidoreductases oxidorreductasas oxygen protein content quality statistical methods stockage storage trigo triticum triticum aestivum variedades varieties wheats
Bibliographic information
Volume 23 Issue 2
Pagination
pp. 145-151
Other Subjects
Ble; Teneur en proteines; Oxydoreductase; Oxigeno; Activite enzymatique; Oxygene; Qualite; Aptitude boulangere; Metodos estadisticos; Methode statistique; Correlation analysis; Variete; Caracteristicas de la coccion; Actividad enzimatica
Language
English
Note
17 ref.
1997-08-15
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