Effects of lipoxygenase and of chemical oxidising agent potassium iodate on rheological properties of durum dough

International Journal of Food Science and Technology

Volumn 41, Issue 6, 2006, Pages 639-645

  Borrelli, Grazia M ^a   Ficco, Donatella B M ^a   Di Fonzo, Natale ^a   Fares, Clara ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Alveograph test; Lipoxygenase; Mixograph test; Potassium iodate; Rheological properties; S S bonds; SH groups

Indexed keywords

TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 33646799476     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01124.x     Document Type: Article

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