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Document type:
Zeitschriftenaufsatz 
Author(s):
Verheyen, C.; Albrecht, A.; Herrmann, J.; Strobl, M.; Jekle, M.; Becker, T. 
Title:
The contribution of glutathione to the destabilizing effect of yeast on wheat dough 
Keywords:
Chemical leavening; Rheofermentometer; Rheology; Oscillatory test; Dough weakening 
Journal title:
Food Chemistry 
Year:
2015 
Journal volume:
173 
Year / month:
2015-04 
Pages contribution:
243-249 
Print-ISSN:
0308-8146