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- Title:
Destabilization of wheat dough: Interrelation between CO2 and glutathione
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Verheyen, C.; Albrecht, A.; Becker, T.; Jekle, M.
- Keywords:
- Rheofermentometer; Chemical-leavening system; Gas retention capacity; Glutathione; Dough weakening; Bread volume
- Journal title:
- Innovative Food Science & Emerging Technologies
- Year:
- 2016
- Journal volume:
- 34
- Year / month:
- 2016-04
- Pages contribution:
- 320-325
- Fulltext / DOI:
- doi:10.1016/j.ifset.2016.03.006
- WWW:
- http://www.sciencedirect.com/science/article/pii/S1466856416300388
- Print-ISSN:
- 1466-8564
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