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White flour milled from grain of the hard bread wheat cv. Mercia was stored at 20'C. Breadmaking performance increased concomitantly with the fall in glutathione levels. Nature of reactions that lead to the drop in glutathisone levels remains to be elucidated.
Originalbeschreibung:
Originaltitel
Changes in the one Content and Bread Making Performance of White Wheat Flour During Short-Term Storage
White flour milled from grain of the hard bread wheat cv. Mercia was stored at 20'C. Breadmaking performance increased concomitantly with the fall in glutathione levels. Nature of reactions …