Changes in the glutathione content and breadmaking performance of white wheat flour during short-term storage

Cereal Chemistry

Volumn 73, Issue 1, 1996, Pages 1-4

  Chen, X ^a   Schofield, J D ^a,b  

^a KING'S COLLEGE LONDON   (United Kingdom)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; SULFUR COMPOUNDS;

BREAD WHEAT; GLUTATHIONE CONTENTS; GLUTHATHIONE; PERFORMANCE; REDUCED GLUTATHIONE; SHORT TERM STORAGE; SIMPLE++; WHEAT FLOURS; WHITE FLOURS; WHITE WHEAT;

PEPTIDES;

TRITICUM AESTIVUM;

EID: 0030514510     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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