This study investigated the effects of wheat lipoxygenase isozyme III (LOX III) and its truncated form. Mini-LOX III. on flour dough properties using yeast-expressed recombinant enzymes and hypothesized their potential to enhance cereal-based food quality. These enzymes actively catalyze linoleic acid. https://www.parisnaturalfoodes.shop/product-category/rxomega-3-factors/