Binding of oxidised glutathione to dough proteins and a new explanation, involving thiol disulphide exchange, of the physical properties of dough
- 1 July 1971
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (7) , 358-364
- https://doi.org/10.1002/jsfa.2740220709
Abstract
No abstract availableKeywords
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