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Organic acids in bread making affecting gluten structure and digestibility ScienceDirect Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma active profile of wheat bread Scientific Reports Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten Related Disorders Toxins and Methylation Glutathione & Copper Overload Pathways Influence of salts on the protein composition and functionality of gluten ScienceDirect Effect of glutathione on gelatinization and retrogradation of wheat flour and starch ScienceDirect

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