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

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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

Published online:

31 Oct 2007

Published in print:

19 May 2004

Book Chapter

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Doi:

Page range:

357 - 360

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