A modified procedure for low temperature infrared radiation of soybeans. II. Inactivation of lipoxygenase and keeping quality of full-fat-flour

M. Kouzeh-Kanani; D.J. van Zuilichem; J.P. Roozen; W. Pilnik

A modified procedure for low temperature infrared radiation of soybeans. II. Inactivation of lipoxygenase and keeping quality of full-fat-flour

M. Kouzeh-Kanani, D.J. van Zuilichem, J.P. Roozen, W. Pilnik

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	139-142
Journal	Food Science and Technology = Lebensmittel-Wissenschaft und Technologie
Volume	15
Publication status	Published - 1982

Cite this

@article{e9278411746541108e56a2f873121137,

title = "A modified procedure for low temperature infrared radiation of soybeans. II. Inactivation of lipoxygenase and keeping quality of full-fat-flour",

author = "M. Kouzeh-Kanani and \{van Zuilichem\}, D.J. and J.P. Roozen and W. Pilnik",

year = "1982",

language = "English",

volume = "15",

pages = "139--142",

journal = "Food Science and Technology = Lebensmittel-Wissenschaft und Technologie",

issn = "0023-6438",

publisher = "Elsevier",

}

A modified procedure for low temperature infrared radiation of soybeans. II. Inactivation of lipoxygenase and keeping quality of full-fat-flour. / Kouzeh-Kanani, M.; van Zuilichem, D.J.; Roozen, J.P. et al.
In: Food Science and Technology = Lebensmittel-Wissenschaft und Technologie, Vol. 15, 1982, p. 139-142.

Research output: Contribution to journal › Article › Academic › peer-review

TY - JOUR

T1 - A modified procedure for low temperature infrared radiation of soybeans. II. Inactivation of lipoxygenase and keeping quality of full-fat-flour

AU - Kouzeh-Kanani, M.

AU - van Zuilichem, D.J.

AU - Roozen, J.P.

AU - Pilnik, W.

PY - 1982

Y1 - 1982

M3 - Article

SN - 0023-6438

VL - 15

SP - 139

EP - 142

JO - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

JF - Food Science and Technology = Lebensmittel-Wissenschaft und Technologie

ER -