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Role of endogenous wheat enzymes on gluten cross linking and dough and bread properties a review Impact of black garlic and its encapsulated form on the physicochemical properties, antioxidant potential, and aroma active profile of wheat bread Scientific Reports The production of glutathione results in the consumption of glutamate, Download Scientific Diagram Impaired Glutathione Synthesis in Neurodegeneration Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough ScienceDirect
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