The total glutathione content of flour and its relation to the rheological properties of dough
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference23 articles.
1. The reaction of glutathione with serum albumin, gluten and flour proteins
2. Low molecular weight thiols and disulphides in flour
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2. The Expression and Enzyme Activity of the Cytosolic Glutathione Reductase was Upregulated by Nitrogen-Deficiency in Wheat (Triticum aestivum L.) Grain;Journal of Biobased Materials and Bioenergy;2017-08-01
3. The effect of glutathione on the cohesiveness of pounded cassava, cocoyam, gari and yam;International Journal of Food Science & Technology;2007-06-28
4. Changes in the glutathione thiol-disulfide status in wheat grain by foliar sulphur fertilization: consequences for the rheological properties of dough;Journal of Cereal Science;2005-05
5. Glutathione and related thiol compounds. I. Glutathione and related thiol compounds in flour;Journal of Cereal Science;2004-03
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