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- Title:
The contribution of glutathione to the destabilizing effect of yeast on wheat dough
- Document type:
- Zeitschriftenaufsatz
- Author(s):
- Verheyen, C.; Albrecht, A.; Herrmann, J.; Strobl, M.; Jekle, M.; Becker, T.
- 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
- Fulltext / DOI:
- doi:10.1016/j.foodchem.2014.10.021
- WWW:
- http://www.sciencedirect.com/science/article/pii/S0308814614015817
- Print-ISSN:
- 0308-8146
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