9 p

Measurement of lipoxygenase in Australian white wheat flour the effect of lipoxygenase on the quality properties of white salted noodles

10 p

Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles

6 p

Molecular characterization of wheat polyphenol oxidase (PPO)

7 p

Physical-Chemical Analysis of Non-Polyphenol Oxidase (Non-PPO) Darkening in Yellow Alkaline Noodles

16 p

Effects of High Field Electric Pulses on the Activity of selected enzymes

8 p

Impact of Protein on Darkening in Yellow Alkaline Noodles

9 p

Effect of microwave heating of wheat grains on the browning of dough and quality of chapattis

8 p

Discoloration of Dough for Oriental Noodles