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Partial characterization of lentil seed lipoxygenases and their impact in wheat (Triticum aestivum L.) bread making (Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: This study describes: 1. The evaluation of lentil seed flour as an alternative for soybean seed flour; as a source of lipoxygenase during the making of white bread. 2. The development of efficient, and ...