REACTION OF WHEAT PROTEINS WITH SULPHITE .2. ACCESSIBILITY OF DISULPHIDE AND THIOL GROUPS IN FLOUR

被引：13

作者：

STEVENS, DJ

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1966年 / 17卷 / 05期

关键词：

D O I：

10.1002/jsfa.2740170503

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：202 / &

共 15 条

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YATES, JR .

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[9] MODIFICATION OF PROPERTIES OF FLOUR PROTEIN BY THIOLATED GELATIN [J].

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