The Effect of Glutathione in Baker's Yeasts on Rheological Properties of Dough
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

TS210.1

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    The content of glutathione in the intracells and extracells of three spiecies of baker's yeast were determined respectively.The effect of glutathione on the rheological properties of dough were investigated.It was found that those effects were mainly depe

    Reference
    Related
    Cited by
Get Citation

WANG Hai ou. The Effect of Glutathione in Baker's Yeasts on Rheological Properties of Dough[J]. Journal of Food Science and Biotechnology,1999,18(3).

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online:
  • Published:
Article QR Code

Copy Right:Editorial Board of Journal of Food Science and Biotechnology

Address:No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode:214122

Phone:0510-85913526  E-mail:xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website