Comparison of Oxidized and Reduced Glutathione in the Bread-Making Qualities of Rice Batter-Reference-Cited by-同舟云学术

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Comparison of Oxidized and Reduced Glutathione in the Bread-Making Qualities of Rice Batter

Published:2012-02 Issue:2 Volume:77 Page:C182-C188
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Yano Hiroyuki

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02556.x/fullpdf

Reference22 articles.

1. Hydrogen sulfide production by heating tuna meat;Ali;J Food Sci,1977

2. Baker's asthma;Brant;Curr Opin Allergy Clin Immunol,2007

3. Understanding the challenges of gluten-free baking;Busken;Cereal Foods World,2011

4. Studies on popcorn aroma and flavor volatiles;Buttery;J Agric Food Chem,1997

5. Rice aroma and flavor: A literature review;Champagne;Cereal Chem,2008

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4. Effects of glutathione on structural and digestibility properties of high-hydrostatic-pressure-gelatinized maize starch with different amylose/amylopectin ratios;LWT;2023-10

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