2013•Journal of Cereal ScienceRequires access

Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers

Cindy J. Zhao, Ying Hu, Andreas Schieber, Michael G. Gänzle

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Key concepts: Steamed bread, Bread making, Food science, Chemistry, Tripeptide, Gluten, Wheat bread, Peptide

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Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers — Research Paper | ScholarLens