Effect of ascorbic acid on wheat gluten
- 1 August 1968
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 19 (8) , 464-467
- https://doi.org/10.1002/jsfa.2740190811
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Reactivity of Disulphide Bonds in Strained KeratinNature, 1965
- The oxidation of mechanically developed doughsJournal of the Science of Food and Agriculture, 1964
- Effect of pressure during mechanical development of bread doughsJournal of the Science of Food and Agriculture, 1962
- The reaction of thiol and disulphide groups with mercuric chloride and methylmercuric iodide. I. Simple thiols and soluble proteinsAustralian Journal of Chemistry, 1960