Art
J-GLOBAL ID：201002024519895578   Reference number：77A0175462

The effect of lipoxygenase action on the mechanical development of doughs from fat-extracted and reconstituted wheat flours.

脱脂,再生小麦粉からの機械的生地形成に対するリポキシゲナーゼ作用の影響
Author (4)：
FRAZIER P J

About FRAZIER P J

, 
BRIMBLECOMBE F A

About BRIMBLECOMBE F A

, 
DANIELS N W R

About DANIELS N W R

, 
EGGITT P W R

About EGGITT P W R


Material：
J Sci Food Agric  (Journal of the Science of Food and Agriculture)

About J Sci Food Agric


Volume： 28  Issue： 3  Page： 247-254  Publication year： 1977 
JST Material Number： C0351A  ISSN： 0022-5142  CODEN： JSFAA  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
生地

About 生地

,...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=77A0175462&from=J-GLOBAL&jstjournalNo=C0351A") }}
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
脱脂

About 脱脂

, 
小麦粉

About 小麦粉

, 
生地

About 生地

, 
リポキシゲナーゼ

About リポキシゲナーゼ


Return to Previous Page

TOP

BOTTOM