Distribution of glutathione in osborne fractions as affected by additions of ascorbic acid, reduced and oxidised glutathione

Journal of Cereal Science

Volumn 27, Issue 2, 1998, Pages 117-125

  Hahn, B ^a   Grosch, W ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Ascorbic acid; Dough rheology; Glutathione; Improver effect; Mechanism; Osborne fractions; Protein glutathione mixed disulphide; Wheat

Indexed keywords

EID: 0000148046     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1997.0154     Document Type: Article

References (36)

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