Thioctic acid in wheat flour
- 1 April 1962
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (4) , 257-260
- https://doi.org/10.1002/jsfa.2740130408
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Rǒle of disulphide exchange reactions in the relaxation of strains introduced in doughJournal of the Science of Food and Agriculture, 1961
- The Rapid Preparation of Fatty Acid Esters for Gas Chromatographic AnalysisAnalytical Chemistry, 1961
- A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten FlourNature, 1960
- Analyse der Fette und FettproduktePublished by Springer Nature ,1958
- Nutrients in Wheat Products, Review of Proteins of Wheat FlourJournal of Agricultural and Food Chemistry, 1956
- Proteins in Flour, Review of Physical Characteristics of Gluten and Reactive Groups Involved in Change in Oxidation. Garvan Medal AddressJournal of Agricultural and Food Chemistry, 1954
- A POSSIBLE PRIMARY QUANTUM CONVERSION ACT OF PHOTOSYNTHESIS1,2Journal of the American Chemical Society, 1952