Modification of the Properties of Flour Protein by Thiolated Gelatin
- 1 November 1961
- journal article
- Published by Springer Nature in Nature
- Vol. 192 (4803) , 657
- https://doi.org/10.1038/192657a0
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- THE DETERMINATION OF HYDROXYPROLINEPublished by Elsevier ,2021
- A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten FlourNature, 1960
- THIOLATION OF PROTEINSProceedings of the National Academy of Sciences, 1958