The reaction of wheat proteins with sulphite. II.—The accessibility of disulphide and thiol groups in flour
- 1 May 1966
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 17 (5) , 202-204
- https://doi.org/10.1002/jsfa.2740170503
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten FlourNature, 1960
- The reaction of thiol and disulphide groups with mercuric chloride and methylmercuric iodide. I. Simple thiols and soluble proteinsAustralian Journal of Chemistry, 1960
- Removal of Oxygen from Gas StreamsAnalytical Chemistry, 1948