TY  - JA
AU  - Villegas,E.
AU  - Pomeranz,Y.
AU  - Shellenberger,J.A.
TI  - Effects of thiolated gelatins and glutathione on rheological properties of wheat doughs
PY  - 1963///
KW  - Additives
KW  - Bakery additives
KW  - Food additives
KW  - Gelatin
KW  - Peptides
KW  - Rheological properties
N1  - Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0009-0352; Tables, literature cited p. 703
T2  - Cereal Chemistry
ER  -