Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour-Reference-Cited by-同舟云学术

Effects of dough mixing and oxidising improvers on free reduced and free oxidised glutathione and protein-glutathione mixed disulphides of wheat flour

Published:1996-05 Issue:3 Volume:203 Page:255-261
ISSN:1431-4630
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Chen Xijin,Schofield J. David

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01192874.pdf

Reference56 articles.

1. Collins TH (1982) In: Brown J (ed) Master baker's book of bread making. Turret, London, pp 1?46

2. Fitchett CS, Frazier PJ (1986) In: Blanshard JMV, Frazier PJ, Galliard T (eds) Chemistry and physics of baking. Royal Society of Chemistry, London, pp 179?198

3. Grosch W (1986) In: Blanshard JMV, Frazier PJ, Galliard T (eds) Chemistry and physics of baking. Royal Society of Chemistry, London, pp 155?169

4. Kuninori T, Matsumoto H (1964) Cereal Chem 41: 252?259

5. Jones IK, Carnegie PR (1969) J Sci Food Agric 20: 54?59

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