Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione oxidation during dough mixing-Reference-Cited by-同舟云学术

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Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione oxidation during dough mixing

Published:1979-09 Issue:9 Volume:30 Page:914-920
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Mair Gerhard,Grosch Werner

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference14 articles.

1. ‘Rheology and Chemistry of Dough’ in Wheat-Chemistry and Technology (Ed.) Amer. Assoc. Cereal Chem., 1971, pp. 523–584.

2. Re-examination of the linear glutenin hypothesis

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