Biochemical Quality Indicators and Enzymatic Activity of Wheat Flour from the Aspect of Climatic Conditions

Journal of Food Quality

Volumn 2018, Issue , 2018, Pages

  Tomić, Jelena ^a   Torbica, Aleksandra ^a   Belović, Miona ^a   Popović, Ljiljana ^b   Knežević, Nada ^c  

^a UNIVERSITY OF NOVI SAD   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c Podravka dd   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

ENZYMES; FOOD PRODUCTS; SULFUR COMPOUNDS;

AMYLOLYTIC ENZYMES; BIOCHEMICAL QUALITY; CLIMATIC CONDITIONS; DISULPHIDE BONDS; ENZYMATIC ACTIVITIES; FREE AMINO GROUPS; SULPHYDRYL GROUPS; TEMPERATURE TREATMENTS;

ENZYME ACTIVITY;

EID: 85044102197     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2018/5187841     Document Type: Article

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