[The behavior of lipoxygenase and peroxidase in wheat flour and doughs].
D005433:Flour / Q000032:analysis; D005511:Food Handling; D005519:Food Preservation; D005983:Glutens / Q000032:analysis; D006139:Guaiacol; D007202:Indicators and Reagents; D010105:Oxygenases / Q000378:metabolism*; D010544:Peroxidases / Q000378:metabolism*; D013025:Glycine max; D013053:Spectrophotometry; D013696:Temperature; D013997:Time Factors; D014908:Triticum; D014867:Water / Q000032:analysis
D007202:Indicators and Reagents; D014867:Water; D006139:Guaiacol; D005983:Glutens; D010544:Peroxidases; D010105:Oxygenases
Das Verhalten der Lipoxygenase und der Peroxidase in Weizenmehlen und -teigen.