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Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation
Guo, Lunan, Fang, Fang, Zhang, Yao, Xu, Dan, Jin, Zhengyu, Xu, XuemingJournal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14806
Date:
September, 2020
File:
PDF, 11.15 MB
2020