Rheological activity of peptides, simple disulphides and simple thiols in wheaten dough
- 1 January 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (1) , 60-64
- https://doi.org/10.1002/jsfa.2740200115
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
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- The Inoorporation of [35s]Oysteine into the Proteins of Dough by Disulphide-Sulphydryl InterohangeAustralian Journal of Biological Sciences, 1966
- An assay method for disulfide groups by fluorescence quenchingAnalytical Biochemistry, 1964
- Disulphide—Sulphydryl Exchange in DoughNature, 1963
- 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