glutathione interfere wuth gluten development Alterations in the multilevel structure and depolymerization behavior of induced by selenium in fermented dough Organic acids in bread-making affecting
Organic acids in bread making affecting gluten structure and digestibility ScienceDirect Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation Guo 2021 International Journal of Food Science & Technology Wiley Online Library Deciphering the mechanism of glutaredoxin catalyzed roGFP2 redox sensing reveals a ternary complex with glutathione for protein disulfide reduction Nature Communications Glutathione for Food and Health Applications with Emphasis on Extraction, Identification, and Quantification Methods: A Review PMC What do we really understand about wheat gluten structure and functionality? ScienceDirect Schematic diagrams of the formation of gluten structure as a function Download Scientific Diagram
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