Effect of Ascorbic Acid in Dough: Reaction of Oxidised Glutathione with Reactive Thiol Groups of Wheat Glutelin

Skip Nav Destination

Special Publications

Gluten Proteins

Edited by

DOI:

Hardback ISBN:

978-0-85404-633-1

PDF ISBN:

978-1-84755-209-9

Special Collection: 1968-2006 ebook collection , 2000-2010 biosciences subject collection , 2000-2010 biosciences subject collection

No. of Pages:

488

Publication date:

19 May 2004

Book Chapter

Search for other works by this author on:

PubMed

Doi:

You do not currently have access to this chapter, but see below options to check access via your institution or sign in to purchase.

Don't already have an account? Register

Log in