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1943•Cereal ChemistryRequires access

The action of glutathione and wheat germ on dough in relation to proteolytic enzymes in wheat flour.

Elaine A. Elion

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Key concepts: Chemistry, Wheat germ, Proteolytic enzymes, Wheat flour, Food science, Enzyme, Glutathione, Wheat bread

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The action of glutathione and wheat germ on dough in relation to proteolytic enzymes in wheat flour. — Research Paper | ScholarLens