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 Influence of salts on the
Influence of salts on the protein composition and functionality of gluten ScienceDirect Deficient Glutathione in the Pathophysiology of Mycotoxin Related Illness PMC Full article: Quality Improvement in Gluten Free Bread: A Comprehensive Review of Modern Techniques and Ingredients Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten Related Disorders 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
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