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Dough development and structure Dough development is the creation of structure in a dough during kneading, proofing, and shaping

New Haven and London: Yale University Press Dallmayr, Fred 2001

23.24 g K 2 HPO 4 , 9.06 g KH 2 PO 4 , 4 g tryptone, 2 g yeast extract, 1.2 g NaCl, 20 g (NH 4 ) 2 SO 4 , 0.9 g Met, 60 mg AFC, 0.248 mg Na 2 MoO 4 , 5 mg H 3 BO 3 , 0.754 mg CoCl 2 , 0.32 mg CuSO 4 , 2.04 mg MnCl 2 , 240 mg MgSO 4 , 22.2 mg CaCl 2 , 40 g glucose, and 3 mL Antifoam SI (Wako Pure Chemical Industries)

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Additionally, H&E staining revealed pathological damage in the liver and kidney tissues of cisplatin-treated mice, including hepatic vacuolar degeneration and inflammatory cell infiltration in the kidneys

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