Improvements in the Bread-Making Quality of Gluten-Free Rice Batter by Glutathione
Author:
Affiliation:
1. National Food Research Institute, National Agriculture and Food Research Organization, Kannondai 2-1-12, Tsukuba, Ibaraki 305-8642, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf1003946
Reference34 articles.
1. Celiac Disease
2. Baker's asthma
3. Specific IgE Determination to Epitope Peptides of ω-5 Gliadin and High Molecular Weight Glutenin Subunit Is a Useful Tool for Diagnosis of Wheat-Dependent Exercise-Induced Anaphylaxis
4. Rheological properties of gluten-free bread formulations
5. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase
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