glutathione interfere wuth gluten development Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review - Rasheed - 2025 - Comprehensive Reviews in Food Science and Food Safety Sourdough Fermentation and Gluten Reduction:
Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten Related Disorders Effect of glutathione on wheat dough properties and bread quality ScienceDirect Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough ScienceDirect Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation Guo 2021 International Journal of Food Science & Technology Wiley Online Library Impaired Glutathione Synthesis in Neurodegeneration Influence of salts on the protein composition and functionality of gluten ScienceDirect
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