2014•Food Research InternationalRequires access

The role of gluten proteins in production and quality of a yeast leavened sugar and fat rich wheat based food model system – 2. Impact of redox agents

Bram Pareyt, Bénédicte Van Steertegem, Kristof Brijs, Jan A. Delcour

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Key concepts: Leavening agent, Gluten, Polymerization, Chemistry, Food science, Sugar, Yeast, Redox

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