GOLDSTEIN, S <br/><br/>
[Relation of sulfhydryl and disulfide groups of gluten proteins to baking properties of various flours].  [electronic resource] 

 -  Mitteilungen aus dem Gebiete der Lebensmittel-untersuchung un Hygiene = Travaux de chimie alimentaire et d'hygiene  1957 
 - 87-93 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0026-6841 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Disulfides<br/>Flour<br/>Glutens<br/>Humans<br/>Proteins