University of Tabriz Food Research Journal 2008-515X 26 4 2017 02 19 Evaluation and effect of salt added to wheat conditioning water on lipase, amylase, lipoxygenase activity and their stability in whole wheat flour Evaluation and effect of salt added to wheat conditioning water on lipase, amylase, lipoxygenase activity and their stability in whole wheat flour 725 736 6007 FA B M M K 2 Journal Article 2017 04 15 https://foodresearch.tabrizu.ac.ir/article_6007_e06f4d8cf6587056997d7b707638644b.pdf