Rǒle of disulphide exchange reactions in the relaxation of strains introduced in dough
- 26 April 1961
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 12 (4), 269-273
- https://doi.org/10.1002/jsfa.2740120402
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- The oxidation of cysteine, glutathione and thioglycollate by iodate, bromate, persulphate and airJournal 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