Effects of lipoxygenase and of chemical oxidising agent potassium iodate on rheological properties of durum dough
Grazia M. Borrelli, Donatella B. M. Ficco, Natale Di Fonzo, Clara FaresVolume:
41
Year:
2006
Language:
english
Pages:
7
DOI:
10.1111/j.1365-2621.2005.01124.x
File:
PDF, 350 KB
english, 2006