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Effects of Lipase, Lipoxygenase, Peroxidase, and Rutin on Quality Deteriorations in Buckwheat Flour

✍ Scribed by Suzuki, Tatsuro; Honda, Yutaka; Mukasa, Yuji; Kim, Sun-ju

Book ID
120364936
Publisher
American Chemical Society
Year
2005
Tongue
English
Weight
266 KB
Volume
53
Category
Article
ISSN
0021-8561

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## Abstract The enzyme lipoxygenase has a number of functions in breadmaking. Although white salted noodles are a staple food in various countries, the significance and potential of lipoxygenase in noodlemaking are less well understood. In these products a bright, uniform appearance is particularly