A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten Flour (Q58956512)
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scientific article published in Nature
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | A Role for Thiol and Disulphide Groups in Determining the Rheological Properties of Dough Made from Wheaten Flour |
scientific article published in Nature |
Statements
A role for thiol and disulphide groups in determining the rheological properties of dough made from wheaten flour (English)
R FRATER
F J HIRD
H J MOSS
4723
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