Destabilization of wheat dough: Interrelation between CO 2 and glutathione

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Destabilization of wheat dough: Interrelation between CO 2 and glutathione
Authors
Keywords
Rheofermentometer, Chemical-leavening system, Gas retention capacity, Glutathione, Dough weakening, Bread volume
Journal
Innovative Food Science & Emerging Technologies
Volume 34, Issue -, Pages 320-325
Publisher
Elsevier BV
Online
2016-03-17
DOI
10.1016/j.ifset.2016.03.006

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.