Effect of dough mixing and oxidizing improvers on glutathione and related thiol-containing compounds on bread making quality: A review of mechanism and controversy

Agro Food Industry Hi-Tech

Volumn 10, Issue 6, 1999, Pages 20-23

  Udeh, Kenneth O ^a   Achremowicz, Bohdan ^a   Podgórska, Eugenia ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044517088     PISSN: 11206012     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (14)

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