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The effect of thermal inactivation of lipoxygenase on the stability of vitamin E in wheat

✍ Scribed by Håkansson, B.; Jägerstad, M.


Book ID
123062655
Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
706 KB
Volume
12
Category
Article
ISSN
0733-5210

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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