A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten Flour-Reference-Cited by-同舟云学术

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A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten Flour

Published:1960-05 Issue:4723 Volume:186 Page:451-454
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

FRATER R.,HIRD F. J. R.,MOSS H. J.,YATES J. R.

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/186451a0.pdf

Reference10 articles.

1. Sullivan, B., Howe, M., Schmalz, F. D., and Astleford, G. R., Cereal Chem., 17, 507 (1940).

2. Mecham, D. K., Cereal Chem., 36, 134 (1959).

3. Goldstein, S., Mitt. Gebiete Lebensm. Hygiene (Bern), 48, 87 (1957).

4. Bloksma, A. H., Getreide und Mehle, 9, 65 (1958).

5. Leach, S. J. (personal communication); Biochim. Biophys. Acta, 32, 264 (1959).

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