Effects of lipoxygenase and of chemical oxidising agent potassium iodate on rheological properties of durum dough
- 作者Grazia M. Borrelli; Donatella B. M. Ficco; Natale Di Fonzo; Clara Fares
- 卷第41卷
- 期第6期
- 印刷ISSN0950-5423
- 电子ISSN1365-2621
- 文件大小349.55KB
- 发表时间2006
- DOI10.1111/j.1365-2621.2005.01124.x
- 页码639-645