Disulphide—Sulphydryl Exchange in Dough
- 1 January 1963
- journal article
- research article
- Published by Springer Nature in Nature
- Vol. 197 (4862) , 48-49
- https://doi.org/10.1038/197048a0
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Modification of the Properties of Flour Protein by Thiolated GelatinNature, 1961
- Rǒle of disulphide exchange reactions in the relaxation of strains introduced in doughJournal of the Science of Food and Agriculture, 1961
- A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten FlourNature, 1960