Evaluation and effect of salt added to wheat conditioning water on lipase, amylase, lipoxygenase activity and their stability in whole wheat flour

Authors

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خدابنده ن، 1382، غلات، انتشارات دانشگاه تهران.
شهیدی  م، حسینی نژاد م، 1382، آنزیم­ها در صنایع غذایی(ترجمه)، انتشارات دانشگاه فردوسی مشهد.
محرمی  الف، شاهدی م، کدیور م، 1388، بررسی فعالیت آنزیم­های آمیلاز، لیپاز، لیپوکسیژناز در گندم و تغییر فعالیت آنها در قبل و بعد از دوره جوانه­زنی، علوم و فنون کشاورزی و منابع طبیعی، 47 (1)، 13-1.
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