The sulphydryl plus disulphide content in the proteins of durum wheat and its relationship with the cooking quality of pasta
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference29 articles.
1. A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten Flour
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