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Redox reactions during dough mixing and dough resting: Effect of reduced and oxidised glutathione and L-ascorbic acid on rheological properties of gluten

被引：9
作者：
Li, WL [1 ]
Tsiami, AA [1 ]
Schofield, JD [1 ]
机构：
[1] Univ Reading, Dept Food Sci & Technol, Reading RG6 6AP, Berks, England
来源：
WHEAT GLUTEN | 2000年 / 261期
关键词：
D O I：
10.1039/9781847552372-00239
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：239 / 243
页数：5
相关论文
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[7]   Rheological properties of glutenin subfractions in relation to their molecular weight [J].
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