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 Alterations in the multilevel structure
Alterations in the multilevel structure and depolymerization behavior of gluten induced by selenium in fermented dough ScienceDirect Effect of glutathione on wheat dough properties and bread quality ScienceDirect Influence of salts on the protein composition and functionality of gluten ScienceDirect Glutathione and Autoimmune Disease Master Antioxidant Glutathione for Food and Health Applications with Emphasis on Extraction, Identification, and Quantification Methods: A Review PMC Impaired Glutathione Synthesis in Neurodegeneration
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