Disulphide groups in flour proteins
- 1 February 1962
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 13 (2), 73-78
- https://doi.org/10.1002/jsfa.2740130201
Abstract
No abstract availableKeywords
This publication has 7 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
- Comparison of the amino-acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine contentJournal of the Science of Food and Agriculture, 1960
- The amperometric titration of sulfhydryl groups with silver nitrateBiochimica et Biophysica Acta, 1957
- Proteins in Flour, Review of Physical Characteristics of Gluten and Reactive Groups Involved in Change in Oxidation. Garvan Medal AddressJournal of Agricultural and Food Chemistry, 1954
- Polarographic and Amperometric Mercurometric Determination of Disulfide GroupsAnalytical Chemistry, 1954
- Argentometric Amperometric Titration of Cysteine and CystineJournal of the American Chemical Society, 1950