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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关键词
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
书目信息
Korean Journal of Food Science and Technology (Korea Republic)
卷 27 期 3 ISSN 0367-6293
页码
pp. 290-293
其它主题
Farine de ble; Masa de panaderia; Acidos grasos; Activite enzymatique; Pate de cuisson; Actividad enzimatica; Lipidos
语言
注释
Summaries (En, Ko)
1 illus.; 3 tables; 26 ref.
类型
Bibliography; Summary
1996-08-15
AGRIS AP
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