Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 23 Issue 1
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- Pages.110-115
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- 1994
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Abstract
To investigate the effect of potato lipoxygenase on the farinograph characteristics of wheat flour dough, composite flours containing enzyme-active potato flor (EPF) and hot-ar dried potato flour(HPF) were used. EPF was made by freeze-drying potato tuber. DPF (denaturated potato flour) was prepared by holding EPF at 8
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