Comparison of Oxidized and Reduced Glutathione in the Bread-Making Qualities of Rice Batter

  • Hiroyuki Yano
  • Journal of Food Science, February 2012, Wiley
  • DOI: 10.1111/j.1750-3841.2011.02556.x

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http://dx.doi.org/10.1111/j.1750-3841.2011.02556.x

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