Mechanism of the ascorbic acid improver effect on baking
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Publisher
Royal Society of Chemistry
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. History, mechanism of action, and toxicity: a review of commonly used dough rheology improvers;Critical Reviews in Food Science and Nutrition;2021-07-26
2. The effect of redox agents on conformation and structure characterization of gluten protein: An extensive review;Food Science & Nutrition;2020-10-15
3. Carbohydrate Reactions;Carbohydrate Chemistry for Food Scientists;2019
4. Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review;Journal of Cereal Science;2009-07
5. Predicting wheat quality – consequences of the ascorbic acid improver effect;Journal of Cereal Science;2008-09
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